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Slow Cooker Ukranian Borscht
Makes 8 servings INGREDIENTS: 1 pound beef stew meat, cut into 1/2 inch pieces 4 beets, peeled and chopped 1 (28 ounce) can diced tomatoes 2 potatoes, peeled and chopped 1 cup baby carrots, cut into 1/2 inch pieces 1 onion, chopped 3 cloves garlic, minced 2 cups beef broth, or more 1 (6 ounce) can tomato paste 6 tablespoons red wine vinegar 3 tablespoons brown sugar 1 1/2 teaspoons dried dill weed 1 tablespoon dried parsley 1 bay leaf 1 teaspoon salt 1/2 teaspoon ground black pepper 3 cups shredded green cabbage (I like to use red cabbage and radicchio) 1 cup sour cream, as garnish DIRECTIONS: Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed. Cover and cook on Low for 8 1/2 hours, or High for 4 hours. Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage is tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream. |
Melt in Your Mouth Egg Nog Cookies--these look amazing!
http://www.cookingclassy.com/wp-cont...ies2+srgb..jpg
Melt-In-Your-Mouth Eggnog Cookies Yield: About 2 dozen Ingredients 2 1/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp ground nutmeg, plus more for topping 1/2 tsp ground cinnamon 3/4 cup unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 2 large egg yolks 1 tsp vanilla extract 1/2 tsp rum extract 1/2 cup eggnog Frosting 1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter) 3 - 5 Tbsp eggnog 1/2 tsp rum extract 3 cups powdered sugar Directions Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg. For the Eggnog Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency. |
...So when you making these for me? :police:
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Greens
Does anyone have a good recipe for greens?
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Collard Greens and Smoked Meat
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Here is a variation of a recipe I found here .... Ingredients: 1 or 2 medium smoked ham hocks, or 1 pound smoked pork neck bones, or 1 ham shank (my preference is a shank) 2-3 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.) Take the meat and put it in a large pot of water. Make sure the meat is covered by the water. Bring the water to a rolling boil and let it "gently" boil for about 1.5 hours. Add more water as it boils down. The idea is to boil the meat until it begins to fall apart. You want the ham hocks to be falling apart, or almost falling apart, before you add the collard greens to the liquid. Once the meat is cooked, take it out of the pot to cool off. After it's cool, separate the meat from the fat, joints, or bone. Throw away the fat, joints, bones, etc and put the meat aside while you cook the greens. Take the collard greens and separate the leaves (if fresh). Dunk each leaf in a large basin of water then rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicing through several leaves at once. Next, add your collard greens to the pot. Slowly add them until the pot is full. Allow them to wilt as they cook - then add more. Cover and cook for thirty minutes on medium heat. Stir every few minutes. Taste to confirm they are the tenderness you prefer. Add the meat to the pot and serve. ____________ If you used frozen collards, simply pour them - frozen - right from the package to the pot. If you use smoked neck bones, they usually don't take as long to cook as ham hocks. I usually make this dish on holidays and weekends. Takes too long for me to cook when I come home after working. You can double this recipe and freeze some for a later dater. You can use smoked turkey, too. I usually freeze fresh greens before I cook them. My mother would always wait till the first frost before picking the greens in her garden, so I'm thinkin' that freezing them may help too. Doesn't seem to hurt. :) Good luck, Chad, and let us know if you make this or a variation of it! |
Sautéed Kale
This is quick and easy.
Get some Kale. Either get a bag or some leaves or some bunches. Clean it, toss the stems, cut it down. In a sautée pan heat some olive oil. Then add some butter. As the butter is melting, add the kale and sautée it for a few minutes. Once it starts to wilt, add a little water (1/8 cup?). Keep the fire high and let the water cook down while you constantly stir the kale. Taste the kale to see if it's tender enough. If not, add a little more water and let it cook down. Add salt, red pepper flakes and enjoy! I often make this when I come home from work. It's quick fast and good. If you're dieting you can omit the butter, if necessary and it's still good. I also cook spinach like this but spinach is so tender I use little or no water at all. You can add garlic, sesame oil, green onions, all kinds of things. Experiment. |
Thank you Orema, I am looking forward to trying your recipe.
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http://www.horseandbuggyproduce.com/...iss-Chard1.jpg If so, you can cook it the same exact way. Very tasty. |
Chicken Noodle Soup
Chicken noodle soup
Chad style Ingredients list Salt Pepper Oregano Bay leaf Chicken broth Peppers (if you like spice) Onion Celery Chicken (cubed) I used boneless skinless Corn Peas Broccoli Carrots Egg noodles Stovetop sauté the chicken, onions and celery in a TBS of mild oil then add the chicken broth, veggies, and noodles. Add the spices and bring to a boil then simmer until the noodles are soft. It is yummy. |
I'm looking for suggestions on the best way to cook ribs, although I think getting fatty ribs tends to be my main problem! Some say to par boil them ahead of time , some say wrap in foil and bake slow and on a low heat, etc etc! Anyone willing to share info on ribs? It would be greatly appreciated!
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Buddy do you have a smoker or grill?
Not sure I want my secrets out in the world but I can help you. Quote:
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Let us in on the secrets. :bow: |
Okay, I had to get the laptop out.
Pork Ribs - baby back or Saint Louis style Marinate the ribs overnight in anything similar to the following; Apple cider vinegar Soy sauce Worcestershire sauce Salt Pepper Chili powder Lime juice Some people add garlic or brown sugar but use the spices that you like. Seasoning should be light and not overpower the meat. Next day Wrap in foil with marinate juice and cook in the oven for about 1.5 hours on 200 degrees Next light coals on grill and add wet wood chips place ribs (still in foil but open) on cool side of grill for about 2 more hours. Base with favorite sauce. Let me know if I need to clarify anything. If you have a smoker then you can skip the oven step and place the ribs in the smoker. |
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Methinks Chad may be a secret chef after reading some of his posts on the meals he makes. |
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