Ingredients
1 (3 pound) boneless pork loin roast
Herbed Pepper Rub:
2 tablespoons cracked black pepper
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
Directions
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 to 1-1/4 hours (18 to 20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.
8/29/2014
Recipe Apple Butter Beauties
Ingredients
1/2 cup unsalted butter
1 egg yolk
1 cup chopped pecans
3/4 teaspoon vanilla extract
1/2 cup white sugar
1 cup all-purpose flour
1/2 cup toasted wheat germ
1/4 teaspoon salt
1/3 cup apple butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with the yolk and vanilla.
Place the sugar and the pecans in a food processor and grind to a fine texture. Add the wheat germ, flour, and the salt and process again just to mix. Add the pecan mixture to the butter mixture.
Roll this dough into balls a little more than 1 inch in diameter. Place on ungreased sheets about 2 inches apart. Using your thumb, make a dent in the top of each ball.
Bake until a little brown , 15-20 minutes. When they come from the oven, use a spoon or another tool to open the dent you made ( it tends to close during baking). Let rest on the sheet for about 4 minutes and then remove to a rack. Cool completely. Spoon the apple butter into the indents and serve.
1/2 cup unsalted butter
1 egg yolk
1 cup chopped pecans
3/4 teaspoon vanilla extract
1/2 cup white sugar
1 cup all-purpose flour
1/2 cup toasted wheat germ
1/4 teaspoon salt
1/3 cup apple butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with the yolk and vanilla.
Place the sugar and the pecans in a food processor and grind to a fine texture. Add the wheat germ, flour, and the salt and process again just to mix. Add the pecan mixture to the butter mixture.
Roll this dough into balls a little more than 1 inch in diameter. Place on ungreased sheets about 2 inches apart. Using your thumb, make a dent in the top of each ball.
Bake until a little brown , 15-20 minutes. When they come from the oven, use a spoon or another tool to open the dent you made ( it tends to close during baking). Let rest on the sheet for about 4 minutes and then remove to a rack. Cool completely. Spoon the apple butter into the indents and serve.
Recipe Best Barbecued Beef
Ingredients
4 pounds top round roast
1/4 cup lard
1/2 teaspoon crushed red pepper flakes
8 tablespoons unsalted butter
1/2 cup cider vinegar
1 tablespoon fresh chopped tarragon
1 1/2 cups red wine
1/3 cup onion, shredded
2 tablespoons Worcestershire sauce
1 clove garlic, minced
Directions
Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
Preheat broiler.
Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.
4 pounds top round roast
1/4 cup lard
1/2 teaspoon crushed red pepper flakes
8 tablespoons unsalted butter
1/2 cup cider vinegar
1 tablespoon fresh chopped tarragon
1 1/2 cups red wine
1/3 cup onion, shredded
2 tablespoons Worcestershire sauce
1 clove garlic, minced
Directions
Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
Preheat broiler.
Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.
Recipe Burgundy Mushrooms
Ingredients
1/2 cup diced onion
1 (10.5 ounce) can beef broth
2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can
1/3 cup Burgundy wine
Directions
In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.
1/2 cup diced onion
1 (10.5 ounce) can beef broth
2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can
1/3 cup Burgundy wine
Directions
In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.
Recipe Barbecued Ribs
Ingredients
3 pounds pork spareribs
2 tablespoons cooking oil
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
Directions
Place ribs on a jelly roll pan. Cover tightly with foil; bake at 450 degrees F for 45 minutes or until tender. Drain off any fat. In a saucepan, combine all remaining ingredients and bring to a boil. Pour over ribs. Reduce heat to 350 degrees F; bake, uncovered, for 1 hour, basting frequently.
3 pounds pork spareribs
2 tablespoons cooking oil
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
Directions
Place ribs on a jelly roll pan. Cover tightly with foil; bake at 450 degrees F for 45 minutes or until tender. Drain off any fat. In a saucepan, combine all remaining ingredients and bring to a boil. Pour over ribs. Reduce heat to 350 degrees F; bake, uncovered, for 1 hour, basting frequently.
Recipe Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter
Ingredients
1/2 cup butter, softened
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons steak seasoning
1 tablespoon ancho chile powder
4 (1/2 pound) venison steaks
Directions
Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
Prepare a grill for medium-high heat.
Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.
1/2 cup butter, softened
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons steak seasoning
1 tablespoon ancho chile powder
4 (1/2 pound) venison steaks
Directions
Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
Prepare a grill for medium-high heat.
Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.
Recipe Big Al's K.C. Bar-B-Q Sauce
Ingredients
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper
Directions
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper
Directions
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
Recipe Apricot Cookies
Ingredients
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Recipe Barbecued Beef Liver
Ingredients
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound beef liver, thinly sliced
1/3 cup water
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 tablespoon vegetable oil
Directions
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound beef liver, thinly sliced
1/3 cup water
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 tablespoon vegetable oil
Directions
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
Recipe Broccoli Quiche Muffins
Ingredients
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 medium onion, chopped
1/2 cup diced fully cooked ham
1/2 cup grated Parmesan cheese
6 eggs
1/2 cup vegetable oil
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
Directions
Combine the broccoli, onion, ham and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture.
Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 medium onion, chopped
1/2 cup diced fully cooked ham
1/2 cup grated Parmesan cheese
6 eggs
1/2 cup vegetable oil
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
Directions
Combine the broccoli, onion, ham and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture.
Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Recipe Bar-B-Q
Ingredients
3 pounds lean ground beef
1 (10.75 ounce) can condensed tomato soup
1 (10.5 ounce) can condensed French onion soup
1/2 cup ketchup
1/2 cup packed brown sugar
10 hamburger buns
Directions
In a large skillet over medium heat, brown the ground beef; drain fat.
Pour in tomato and French onion soups. Fill each can a quarter full with water to rinse the cans out. Pour into meat mixture. Add ketchup and brown sugar. Mix thoroughly.
Let simmer for 30 minutes. Serve on hamburger buns.
3 pounds lean ground beef
1 (10.75 ounce) can condensed tomato soup
1 (10.5 ounce) can condensed French onion soup
1/2 cup ketchup
1/2 cup packed brown sugar
10 hamburger buns
Directions
In a large skillet over medium heat, brown the ground beef; drain fat.
Pour in tomato and French onion soups. Fill each can a quarter full with water to rinse the cans out. Pour into meat mixture. Add ketchup and brown sugar. Mix thoroughly.
Let simmer for 30 minutes. Serve on hamburger buns.
Recipe Bar Harbor Cranberry Pie
Ingredients
2 cups cranberries
1 1/2 cups white sugar, divided
1/2 cup chopped pecans
2 eggs, beaten
1 cup all-purpose flour
1/2 cup margarine, melted
1/4 cup shortening, melted
Directions
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.
2 cups cranberries
1 1/2 cups white sugar, divided
1/2 cup chopped pecans
2 eggs, beaten
1 cup all-purpose flour
1/2 cup margarine, melted
1/4 cup shortening, melted
Directions
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.
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