Food Topic: What's for eatin' ?
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Tookie-  
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Re: Food Topic: What's for eatin' ?
I'll post the recipe in a bit, gotta run this morning. They're super easy, only a handful of ingredients, and melt-in-your-mouth tender when they're done.
spotsbox-  
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Re: Food Topic: What's for eatin' ?
When YOU make them, yes! (when I make them, something with black and charcoal...)
Tookie-  
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Re: Food Topic: What's for eatin' ?
Nah, nothin' doin', just throw them in the crock pot and they cook themselves. Seriously, they're simple, nothing to worry about. As promised:
(just a note, being the speed cooker I am, I cooked them on high for just over 4 hours, and they came out great.)
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 8 servings
Ingredients
[list=rd_directions]
[*]In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened.
[*]Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce. Yield: 8 servings.
[/list]
(just a note, being the speed cooker I am, I cooked them on high for just over 4 hours, and they came out great.)
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 8 servings
Ingredients
- 2 cups packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 cup cider vinegar
- 1/3 cup water
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 3 garlic cloves, minced
- 8 bone-in country-style pork ribs (3 inches thick and 8 ounces each)
Directions
[list=rd_directions]
[*]In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened.
[*]Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce. Yield: 8 servings.
[/list]
spotsbox-  
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Re: Food Topic: What's for eatin' ?
Oh yeah, I forgot, I used boneless country style ribs instead of bone in.
Making tomato soup again, dad likes it and we're going up for dinner with him tonight. I'm putting the recipe here if anyone's interested.
4B's Old Fashioned Cream of Tomato Soup
32 ounces canned diced tomatoes 2 TBS. sugar
9 oz. chicken broth (undiluted) 1 TBS. chopped onion
1 oz butter (2 TBS.) pinch baking soda
2 cups cream
1. Mix tomatoes, broth, butter, sugar, onions, and baking soda. Simmer 1 hour.
2. Heat cream in double boiler
3. Add cream to hot tomato mixture
4. Ready to serve
(I've found the thicker I cook the base down to before I add the cream, the better it tastes, but that's personal preference, I tend to like my soup thicker. Also, you might want to add a little salt as you cook. The recipe says 1 hour, but may take a little longer, especially if you double, then it can take 2 or more hours. And I don't have a double boiler, but have no trouble heating the cream in a regular sauce pan as long as I watch and stir carefully so it doesn't scald.)
Making tomato soup again, dad likes it and we're going up for dinner with him tonight. I'm putting the recipe here if anyone's interested.
4B's Old Fashioned Cream of Tomato Soup
32 ounces canned diced tomatoes 2 TBS. sugar
9 oz. chicken broth (undiluted) 1 TBS. chopped onion
1 oz butter (2 TBS.) pinch baking soda
2 cups cream
1. Mix tomatoes, broth, butter, sugar, onions, and baking soda. Simmer 1 hour.
2. Heat cream in double boiler
3. Add cream to hot tomato mixture
4. Ready to serve
(I've found the thicker I cook the base down to before I add the cream, the better it tastes, but that's personal preference, I tend to like my soup thicker. Also, you might want to add a little salt as you cook. The recipe says 1 hour, but may take a little longer, especially if you double, then it can take 2 or more hours. And I don't have a double boiler, but have no trouble heating the cream in a regular sauce pan as long as I watch and stir carefully so it doesn't scald.)
spotsbox-  
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Tookie-  
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Re: Food Topic: What's for eatin' ?
Our bread baking failed yesterday... and we just couldn't figure out WHY!!
this morning, when my sleepy went to wash the yesterday's dishes... he saw the measuring spoon he used to make the dough...and finally had a lightbulb about what went wrong.
The spoon wasn't sticky as usual...it was just dusty.
And thus....we forgot to add the oil!!
What a difference the lack of two spoons of oil make!
this morning, when my sleepy went to wash the yesterday's dishes... he saw the measuring spoon he used to make the dough...and finally had a lightbulb about what went wrong.
The spoon wasn't sticky as usual...it was just dusty.
And thus....we forgot to add the oil!!
What a difference the lack of two spoons of oil make!
Tookie-  
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Re: Food Topic: What's for eatin' ?
I should have posted this last week, but have been swamped. We weren't able to have our Easter dinner last Sunday (we had Easter pizza instead, lol ), so are having it today. My mom in love had this great mustard sauce recipe that she gave us years ago, and we always use it on ham, but it's great for other foods as well, like pork chops or whatever. I think I've even used it on steak and enjoyed it, but can't remember for sure. Anyway, it's super easy and a really good sauce to dip your ham (or whatever) in. Warning, tho, it's VERY high sugar.
Mustard Sauce
Beat 1 egg. Add 1/2 cup sugar; mix in 1/3 cup vinegar and 2 desert spoons (regular eating teaspoons) ground mustard. Add a dash of salt and pepper. Cook until thick.
A few notes not included with her recipe - I use a whisk to mix and stir everything, and for the cooking process. Keeps it smooth. Once the sauce starts to heat, you'll want to stir pretty much constantly, or the egg can make chunks/lumps as it cooks. Also, you might not want to have your face right over the pot, as the high mustard and vinegar content can be a little overwhelming while cooking. And "thick" to me is when I can dip a spoon in and it leaves a coating on spoon when removed. It's more like syrup in consistency. As far as I know this isn't a glaze, so I don't know if it can be used as one or not, but we've always just spooned some on our plates or in a little bowl and dipped. And be careful how much you eat in one bite when you first try it, again, the vinegar can get you. Oh, and you can double the recipe easily with no problems. Enjoy!
Mustard Sauce
Beat 1 egg. Add 1/2 cup sugar; mix in 1/3 cup vinegar and 2 desert spoons (regular eating teaspoons) ground mustard. Add a dash of salt and pepper. Cook until thick.
A few notes not included with her recipe - I use a whisk to mix and stir everything, and for the cooking process. Keeps it smooth. Once the sauce starts to heat, you'll want to stir pretty much constantly, or the egg can make chunks/lumps as it cooks. Also, you might not want to have your face right over the pot, as the high mustard and vinegar content can be a little overwhelming while cooking. And "thick" to me is when I can dip a spoon in and it leaves a coating on spoon when removed. It's more like syrup in consistency. As far as I know this isn't a glaze, so I don't know if it can be used as one or not, but we've always just spooned some on our plates or in a little bowl and dipped. And be careful how much you eat in one bite when you first try it, again, the vinegar can get you. Oh, and you can double the recipe easily with no problems. Enjoy!
spotsbox-  
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Re: Food Topic: What's for eatin' ?
is it white vinegar or cider vinegar? and how hot should the heat be hi heat low heat medium heat?
MARLYMAR-  
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Re: Food Topic: What's for eatin' ?
White vinegar, marly, and I usually use medium heat. You want to make sure to stir continually, as sauce can boil over and burn. It should be kind of glossy yellow when finished and cooled. For those concerned with too much sugar, I've substituted Splenda with good results; the color's a little different and it's a slightly different taste, but still really good. Yesterday, tho, was sugar all the way, baby! I made a double batch, which should last us forever, but it's already almost gone. Of course, so's the ham.
spotsbox-  
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Re: Food Topic: What's for eatin' ?
That sounds like an intriguing sauce there - I'm thinking grilled chicken with some creamy coleslaw side - the sauce might just find it's way onto both. Thanks for sharing!
agronomistPete-  
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Re: Food Topic: What's for eatin' ?
thank you spots I'm going to have to try thayt too :)) mmmmmmm mmmmmmm
MARLYMAR-  
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Re: Food Topic: What's for eatin' ?
Spots should start a restaurant! sPots and Spoons...
Can I reserve a table please?
Tookie-  
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