The 4th of July Holiday week-end was long, and very fun. I began my Holiday by waking up early in the morning, and preparing my dishes. I cooked Mustard Greens,Collard Greens, and cabbage mixed together. I put 4 ham hocks in the greens after carefully cooking the ham hocks separate. What a treat ! I included BBQ hot links, potatoe salad, BBQ Ribs, and BBQ Chicken. It was a perfect day to cook at the park. Everyone had their table filled with several dishes. Kids were playing in the water, and having a great time. Every section of Blue Lake park was filled. The spirit of the holiday was a live, and the fire works were outstanding. The 4th is a special holiday, and everyone should take pride in our country birthday ! after all, more than 25 thousand people was at Blue Lake.... what a site ! All the Blue, Red, and White ! Hopefully, the troops over seas had a great holiday, and thank you for allowing me to have a great 4th... God Bless America !
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Wednesday, July 7, 2010
Tuesday, June 29, 2010
Mac and Cheese Recipe
1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
Directions:
Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.
In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.
Bake until it is bubbling around the edges, about 35 minutes. Serve hot.
Cooking is whatever you want it to be. Cooking is a mandatory life skill, like it or not, that we all have to learn. It've been known to compare it to toilet cleaning when speaking to someone about their dislike concerning cooking? Even if you don't like it, it's something that you need to know how to do if you care about being healthy.
Cooking is an art, much like painting. To produce good art, we must rely on our instincts and feelings as much as our knowledge of materials and methods.Cooking is now considered an elite exercise? That seems so crazy to a man who grew up in the city and comparatively poor. I've always enjoyed the passion, and smell of the aroma. There is nothing better than to sit down and enjoy a great meal.
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1 pound elbow macaroni
1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
Directions:
Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.
In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.
Bake until it is bubbling around the edges, about 35 minutes. Serve hot.
Cooking is whatever you want it to be. Cooking is a mandatory life skill, like it or not, that we all have to learn. It've been known to compare it to toilet cleaning when speaking to someone about their dislike concerning cooking? Even if you don't like it, it's something that you need to know how to do if you care about being healthy.
Cooking is an art, much like painting. To produce good art, we must rely on our instincts and feelings as much as our knowledge of materials and methods.Cooking is now considered an elite exercise? That seems so crazy to a man who grew up in the city and comparatively poor. I've always enjoyed the passion, and smell of the aroma. There is nothing better than to sit down and enjoy a great meal.
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Monday, June 7, 2010
Cooking is Hip and Fun
Cooking is hip and there is nothing better than a romantic dinner for two prepared with love. This is the best way to win someone's heart and cooking together is a very sensual thing. Cooking is made an enjoyable and effortless activity thanks to these appliances. Nobody in their right mind wants to set the house on fire, but even than it is far less difficult and dangerous to ignite a fire outside the house for cooking purposes, greatly aided by suitable equipment. Cooking is fun with food games. You learn different recipes while at the same time, having fun with it.
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Cooking is a science
Cooking is a science and has terms you need to learn before you become an accomplished cook. Learn to decipher a cooking recipe in this lesson. Cooking is one of the best way to de-stress yourself with the day?s work and at the same time, treat yourself to something delectable and most importantly, they are made with your two hands. Cooking is also an essential part of household routine, a good mother,father, and a housewife/househusband must be able to provide their children with delicious treats every now and then. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.
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Monday, May 24, 2010
CHOPPED BARBECUE
INGREDIENTS:
3 pounds pork shoulder roast, bone in
or
2 1/2 lbs pork roast, boned & rolled
2 tablespoons red pepper flakes, crushed
2 teaspoons salt
1 teaspoon black pepper, freshly ground
3/4 cup white vinegar
2 medium onion, finely chopped about 1 1/2 cups
1 green bell pepper, cored seeded and chopped
2 cups barbecue sauce
1) Rinse the pork roast and pat it dry with paper towels. Combine the red
pepper, salt, and black pepper. Rub the mixture into all sides of the pork.
Cover loosely with wax paper and refrigerate overnight.
2) Place the seasoned pork in a shallow roasting pan and let stand at room
temperature 1 hour.
3) Preheat the oven to 300¼ F. Pour the vinegar to taste over the pork
(more for a sharper flavor, less for a more mellow flavor). Scatter the
chopped onions and green peppers into the pan. Roast the meat until a
thermometer inserted into the thickest part of the roast registers 180oF.
Spoon the pan juices over the pork a few times during roasting. Remove the
roast and let stand 1 hour. Keep the pan juices.
4) Remove the meat from the bone, if necessary, and chop it into roughly
1/4-inch pieces. Heat the barbecue sauce in a large saucepan over a low
heat until hot. Skim the fat from the pan drippings and add the drippings
to the barbecue sauce. Stir the pork, onions and green peppers into the
sauce and warm without boiling until heated through. Serve hot.
3 pounds pork shoulder roast, bone in
or
2 1/2 lbs pork roast, boned & rolled
2 tablespoons red pepper flakes, crushed
2 teaspoons salt
1 teaspoon black pepper, freshly ground
3/4 cup white vinegar
2 medium onion, finely chopped about 1 1/2 cups
1 green bell pepper, cored seeded and chopped
2 cups barbecue sauce
1) Rinse the pork roast and pat it dry with paper towels. Combine the red
pepper, salt, and black pepper. Rub the mixture into all sides of the pork.
Cover loosely with wax paper and refrigerate overnight.
2) Place the seasoned pork in a shallow roasting pan and let stand at room
temperature 1 hour.
3) Preheat the oven to 300¼ F. Pour the vinegar to taste over the pork
(more for a sharper flavor, less for a more mellow flavor). Scatter the
chopped onions and green peppers into the pan. Roast the meat until a
thermometer inserted into the thickest part of the roast registers 180oF.
Spoon the pan juices over the pork a few times during roasting. Remove the
roast and let stand 1 hour. Keep the pan juices.
4) Remove the meat from the bone, if necessary, and chop it into roughly
1/4-inch pieces. Heat the barbecue sauce in a large saucepan over a low
heat until hot. Skim the fat from the pan drippings and add the drippings
to the barbecue sauce. Stir the pork, onions and green peppers into the
sauce and warm without boiling until heated through. Serve hot.
CHITLINS AND MAW
INGREDIENTS:
2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper flakes
4 stalks celery, finely chopped
4 small onions, finely chopped
4 small green bell peppers, cored, seeded and
finely chopped
5 pounds precooked chitlins
1. Wash the pork maw thoroughly in several changes of cold water. Drain thoroughly and place in a large pot with enough cold water to cover by 2 inches.
Add the salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender. This could take anywhere from
1 1/2 to 3 hours, depending on the maw.
2. Meanwhile, wash the chitlins carefully in several changes of cold water.Drain thoroughly. Refrigerate until needed.
3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender, about 1 hour and 30 minutes.
4. Meanwhile, when the pork maw is cool enough to handle, cut it into1-inch pieces.
5. When the chitlins are tender, stir in the maw pieces and simmer togethera few minutes. Check the seasoning and serve hot.
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2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper flakes
4 stalks celery, finely chopped
4 small onions, finely chopped
4 small green bell peppers, cored, seeded and
finely chopped
5 pounds precooked chitlins
1. Wash the pork maw thoroughly in several changes of cold water. Drain thoroughly and place in a large pot with enough cold water to cover by 2 inches.
Add the salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender. This could take anywhere from
1 1/2 to 3 hours, depending on the maw.
2. Meanwhile, wash the chitlins carefully in several changes of cold water.Drain thoroughly. Refrigerate until needed.
3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender, about 1 hour and 30 minutes.
4. Meanwhile, when the pork maw is cool enough to handle, cut it into1-inch pieces.
5. When the chitlins are tender, stir in the maw pieces and simmer togethera few minutes. Check the seasoning and serve hot.
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SEAFOOD GUMBO
INGREDIENTS:
2 quarts beef stock or canned beef broth
1 cup smoked ham, chopped
2 bay leaves
2 tablespoons crushed red pepper -- flaked
1 tablespoon salt
3 tablespoons vegetable oil
3 cups okra, frozen or fresh
2 large onion, chopped
1 green bell pepper -- cored, seeded,and minced
2 stalks celery chopped
2 cloves garlic, minced
1 16 - oz can whole tomatoes
1/4 cup catsup
1 tablespoon hot pepper sauce
1 tablespoon worcestershire sauce
1/2 teaspoon dried thyme
1 pound shrimp
1 pound crab meat or 6 hard-shell crabs cooked and cleaned
1 bunch scallions, chopped
12 oysters, shucked with liquid
1 cup cooked rice, plus more for serving
1 tablespoon gumbo filŽ
1. Combine the stock, ham, bay leaves, red pepper, and 2
teaspoons of the salt in a large kettle. Heat to boiling over
high heat. Reduce the heat to a simmer, cover, and cook
1 hour.
2. Meanwhile, make the roux: Heat the bacon drippings
in a skillet over a medium heat. Stir in the flour until
absorbed.Cook over very low heat, stirring constantly, until
flour is dark brown and the roux smells nutty, about 25
minutes. Be careful not to burn the flour or the roux is
ruined.
3. In a separate large skillet, heat the oil over medium
heat. Add the okra, onions, green peppers, celery, and
garlic. SautŽ until almost tender, about 10 minutes. Add
the tomatoes and cook 5 minutes longer.
4. Add the sautŽed vegetables and the roux to the hot beef
stock along with remaining 1 teaspoon of salt, the catsup,
hot pepper sauce, Worcestershire sauce, and thyme.
Reduce the heat to very low and simmer, covered, 1 hour.
5. Stir in shrimp, crabmeat, and scallions into the gumbo.
Cook 10 minutes. Add the oysters, rice, and gumbo filŽ
and cook 10 minutes. Check the seasoning and serve
over rice.
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2 quarts beef stock or canned beef broth
1 cup smoked ham, chopped
2 bay leaves
2 tablespoons crushed red pepper -- flaked
1 tablespoon salt
3 tablespoons vegetable oil
3 cups okra, frozen or fresh
2 large onion, chopped
1 green bell pepper -- cored, seeded,and minced
2 stalks celery chopped
2 cloves garlic, minced
1 16 - oz can whole tomatoes
1/4 cup catsup
1 tablespoon hot pepper sauce
1 tablespoon worcestershire sauce
1/2 teaspoon dried thyme
1 pound shrimp
1 pound crab meat or 6 hard-shell crabs cooked and cleaned
1 bunch scallions, chopped
12 oysters, shucked with liquid
1 cup cooked rice, plus more for serving
1 tablespoon gumbo filŽ
1. Combine the stock, ham, bay leaves, red pepper, and 2
teaspoons of the salt in a large kettle. Heat to boiling over
high heat. Reduce the heat to a simmer, cover, and cook
1 hour.
2. Meanwhile, make the roux: Heat the bacon drippings
in a skillet over a medium heat. Stir in the flour until
absorbed.Cook over very low heat, stirring constantly, until
flour is dark brown and the roux smells nutty, about 25
minutes. Be careful not to burn the flour or the roux is
ruined.
3. In a separate large skillet, heat the oil over medium
heat. Add the okra, onions, green peppers, celery, and
garlic. SautŽ until almost tender, about 10 minutes. Add
the tomatoes and cook 5 minutes longer.
4. Add the sautŽed vegetables and the roux to the hot beef
stock along with remaining 1 teaspoon of salt, the catsup,
hot pepper sauce, Worcestershire sauce, and thyme.
Reduce the heat to very low and simmer, covered, 1 hour.
5. Stir in shrimp, crabmeat, and scallions into the gumbo.
Cook 10 minutes. Add the oysters, rice, and gumbo filŽ
and cook 10 minutes. Check the seasoning and serve
over rice.
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