SEPTEMBER 2014 RECIPE GAME.........Time for Season and Recipe changes

Pulled Pork

3 lb. pork butt roast (Boston butt or pork shoulder)
2 T. olive oil

1 onion, finely diced
2 cloves garlic, minced

1 c. ketchup
2 T. brown sugar
2 T. Worcestershire sauce
2 T. apple cider vinegar
1/4 c. dry mustard
1/4 c. chili powder
1 tsp. salt
1 tsp. pepper
1/4 c. water

In a 6 quart pressure cooker, brown the pork roast in the olive oil over medium-high heat.
Add the onion and garlic and saute until softened.
Add the remaining ingredients and mix to combine.

Bring to a boil, cover the pressure cooker and bring to pressure. Stabilize the cooker and cook for 45 minutes. (Your instructions may be worded differently but you know what they mean.)

Slow release the pressure and, using two forks, pull the pork into shreds. (I let cool on its own)

If desired, adjust the seasonings and return the meat to high pressure for 10 minutes.
Serve hot on rolls. (I have never done this step. I just add my favorite BBQ sauce.)

This could be done in a Slow Cooker. Check roast size for time and add 1 hour to get extra tender.

Next ingredient: Sausage - any type

Forrestwolf, I hope you don't mind me posting the balance of the directions for the Snickers Peanut Butter Brownie Ice Cream Cake above. It is from www.lifeloveandsugar.com.

If you want to drool, she has the most incredible desserts on this site!!

Additional instructions, add to above.....

NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.

3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.

4. Top with half of the peanut butter ice cream.

5. Add second brownie to the pan, on top of the ice cream.

6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.

7. Top with remaining peanut butter ice cream.

8. Allow ice cream cake to freeze completely.

9. When frozen, remove from springform pan and remove parchment paper from sides.

10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.

11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

Next ingredient: Sausage - any type

Stir Fry

4 italian sausage links, casings removed (any type, pork, chicken, turkey)

2 cups of fresh pepper and onion strips

1 sliced serrano pepper

kale

2 tablespoons of fish sauce

Cook the sausage until crumbled and brown

Drain any grease

Add peppers and onions

Cook until soft

Mix well with a spatula

Add fish sauce

Stir well

Add raw kale and cook until wilted

Serve over pasta or rice of your choice

NEXT: Salt Pork

Bean Soup With Salt Pork

Ingredients

• 1 lb dried great northern ~or~ navy beans
• 3 qts cold water
• 1 Tbsp kosher salt
• 2 qts cold water
• 1/2 lb salt pork or bacon, 1/2-inch dice
• 2 medium onions, chopped
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Salt, to taste

How to make it

1. Pick through the beans and discard any stones or discolored, shriveled beans. Let beans soak overnight in kosher salt and 3 qts cold water. The next morning, drain the salt water from the beans. Place beans in a dutch oven or small stock pot and cover with the 2 qts fresh cold water. Bring to a boil over medium high heat; reduce heat to simmer, cover with vented lid, and cook for 2 hours or until beans are tender, adding more water as needed.
2. Meanwhile in a separate pan, fry the pork until crisp and the fat is rendered. Scoop the meat out of the pan and set aside, leaving enough fat in the pan to cover the surface. Set the pan back on the burner and bring the heat back up so the fat is sizzling but not quite smoking.
3. Add the onions, carrots and celery and sauté until lightly caramelized.
4. When beans are soft, add in the contents of the skillet, the meat, and the seasonings, using a light hand with the salt (only if needed).
5. Bring the soup pot back to a boil, stirring often; reduce heat, cover, and let simmer for about another 30 minutes, until heated through and flavors are melded.

Next ingredient: Tomato paste

Impossible Pie with Beef, Parmesan and Tomato Paste

1/2 c cottage cheese
1/4 c Parmesan cheese
1 lb beef, cooked and drained
1 t oregano
1/2 t basil
6 oz can tomato paste
1 c Mozzarella cheese
1 c milk
2/3 c Bisquick
2 eggs
1 t salt
1/4 t pepper

Layer cottage cheese and Parmesan cheese, beef mixed with spices, tomato paste and cheese. Pour Bisquick mix (milk, Bisquick, eggs, salt and pepper beaten in blender 15 seconds) on top. Bake at 400 deg F for 30 to 35 minutes.

next ingredient: anchovies or anchovy paste

Salmon Salad

2 celery stalks, diced

2 shallots, diced

1/2 pound whole wheat macaroni, cooked and drained

1 red bell pepper, seeded and diced

2 tablespoons of mayonnaise

1 tablespoon dijon mustard

1/4 teaspoon anchovy paste

1 can Red Salmon, drained

salt and pepper

Combine the vegetables in a bowl and season

While that is sitting, mix the mayonnaise, mustard and anchovy past in a small bowl.

Add the macaroni to the vegetables.

Add the mayo mix.

Add the red salmon

Chill before serving

Next Ingredient: Fresh Figs

Apologies for the formatttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttting! Glazed FIGS with Mascarpone Cream............................................................................................ . Cream:................................................................................................................................................... 2 cups mascarpone, 1/2 cup heavy cream, 2 tablespoons confectioner's sugar............................ ............................................................................................................................................................... Glazed FIGS:.......................................................................................................................................... 1/2 cup orange juice, 1/4 cup balsamic vinegar, 1/4 cup sugar, 1/2 teaspoon orange zest 1 pint FRESH FIGS, halved, 1/2 cup walnuts, toasted and coarsely chopped................................... ............................................................................................................................................................... Directions.............................................................................................................................................. ........................................................................................................... For the cream: With an electric mixer, whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.................... ............................................................................................................................................................... For the FIGS: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest............. ............................................................................................................................................................... Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes................................................................................................................................................................................................................................................................................................................ Preheat the broiler................................................................................................................................ ............................................................................................................................................................... Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet............... ............................................................................................................................................................... Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts ........................................................................................... Next Ingredient-- Ghee

On 9/4/2014 vabreeze said: Apologies for the formatttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttting! Glazed FIGS with Mascarpone Cream............................................................................................ . Cream:................................................................................................................................................... 2 cups mascarpone, 1/2 cup heavy cream, 2 tablespoons confectioner's sugar............................ ............................................................................................................................................................... Glazed FIGS:.......................................................................................................................................... 1/2 cup orange juice, 1/4 cup balsamic vinegar, 1/4 cup sugar, 1/2 teaspoon orange zest 1 pint FRESH FIGS, halved, 1/2 cup walnuts, toasted and coarsely chopped................................... ............................................................................................................................................................... Directions.............................................................................................................................................. ........................................................................................................... For the cream: With an electric mixer, whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.................... ............................................................................................................................................................... For the FIGS: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest............. ............................................................................................................................................................... Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes................................................................................................................................................................................................................................................................................................................ Preheat the broiler................................................................................................................................ ............................................................................................................................................................... Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet............... ............................................................................................................................................................... Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts ........................................................................................... Next Ingredient-- Ghee

Vabreeze, I've reformatted this for my files, so will add it here in case anyone else would like it, or for Lilbitmissty's monthly recap: (I'm pretty sure you won't mind. ).

Glazed FIGS with Mascarpone Cream

Cream:
2 c mascarpone,
1/2 c heavy cream,
2 T confectioner's sugar ...

Glazed FIGS:..
1/2 c orange juice,
1/4 c balsamic vinegar,
1/4 c sugar,
1/2 t orange zest
1 p FRESH FIGS, halved,
1/2 c walnuts, toasted and coarsely chopped... ...


For the cream:
With an electric mixer, whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.

For the figs:
In a small pot combine the orange juice, balsamic vinegar, sugar, and zest. Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes

Preheat the broiler.

Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet. Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts .

vabreeze @ qvcrecipeswap

Next Ingredient: Ghee

Since I'm in reformatting recipes for my own files, I'll add this one en toto here to make it easier for anyone else who is also a copier! Let me know if I've made any mistakes.

Snickers Peanut Butter Brownie Ice Cream Cake

1 box brownie mix, plus ingredients required on box or your own recipe
1/4 c milk
8 oz cream cheese, softened
1/2 c sugar
1 1/2 c peanut butter
8 oz Cool Whip, thawed or 1 recipe of homemade whipped cream
20-oz bottle chocolate sundae syrup
20-oz bottle caramel sundae syrup
11.5-oz bag mini snickers, chopped, divided into three groups

Note: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.

Brownies:

1. Make brownie dough according to instructions on back of box.

2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).

3. When brownies are done baking, allow to completely cool.

Ice Cream:

1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

2. Fold in the cool whip.

Assembling it all:

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

Note: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.

3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.

4. Top with half of the peanut butter ice cream.

5. Add second brownie to the pan, on top of the ice cream.

6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.

7. Top with remaining peanut butter ice cream.

8. Allow ice cream cake to freeze completely.

9. When frozen, remove from springform pan and remove parchment paper from sides.

10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.

11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

forrestwolf @ qvc recipe swap

Note from Respect Life @ qvc recipe swap: “If you want to drool, she has the most incredible desserts on this site:

www.lifeloveandsugar.com.

Next ingredient is ghee