Recipes

[walker]

I happen to see this on the Pioneer Woman's program recently. You can look this up if interested. Marinade for Beef Brisket........Mix together in large baking pan.....2 cans Beef Consumme'...... 1 1/2 cups SOY SAUCE,......2 Tablespoons liquid smoke.....2 lemons, squeezed...... 5 cloves of garlic.......Take beef brisket and place it fat side down in pan, then flip....cover with foil and refrigerate for 18-24 hours.....remove from refrigerator and put in 300 degree oven for 40 minutes per pound.......cut off fat and put brisket back in pan with some juices after skimming the fat off.....can shred for sandwiches or serve sliced.....NEXT INGREDIENT: CABBAGE

[Rarity]

Thanks for posting all these recipes.

[walker]

You are welcome....many good cooks and posters on here...I enjoy reading recipes even if I don't have time to try them all.......NEXT INGREDIENT......CABBAGE

[Zhills]

Unstuffed Cabbage

1 lb. lean ground beef
1 cup chopped onion
½ head of green cabbage) about 1 1/2 pound)
1 can (28 oz.) crushed tomatoes
1 tablespoon of packed, light brown sugar
1 tablespoon of distilled white vinegar
½ teaspoon of salt


Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the chopped onions and cook over medium-high heat for 5-6 minutes, stirring often, until the beef is browned.
Quarter and core the cabbage. Cut it crosswise in inch wide strips. You should have 8 cups. Add meat to the mixture. Cover and cook over medium heat for 5-7 minutes, stirring occasionally until the cabbage wilts.
Stir in tomatoes, sugar, vinegar, and salt. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes, or until the cabbage is tender.

Next ingredient: Carrots

[forrestwolf]

This was always a favorite of my grannies, but the family was not fond of it......She would always get it when we would go to Morrison's Cafeteria to eat............

CARROT RAISIN SALAD

4 cups carrots, shredded

1 1/4 cups raisins

1/3 cup mayonnaise

2 tablespoons sugar

3 tablespoons milk

Directions:

1

Mix carrots and raisins in bowl.

2

Combine mayonnaise, sugar, and milk until smooth.

3

Pour over carrot mixture and toss to coat well.

NEXT INGREDIENT: CRAB BOIL

[Zhills]

Carrot Raisin is one of my favorites too.....

LOWCOUNTRY BOIL

Ingredients:
¼ pound fully cooked smoked sausage per person, cut into 1-inch pieces
¼ cup Old Bay seasoning or ANY crab boil (I like Paul Prudhomme)
2 small new potatoes per person
1 ear corn per person, broken in ½
½ pound large, fresh shrimp per person (16-to-20-count size), shell on

Yield varies as needed.

Fill large pot with enough water to cover all ingredients.
Add sausage and crab boil seasoning and allow to boil for about 20
minutes so that sausage can flavor water. Carefully taste for seasoning;
add more if desired.

Add potatoes and boil for about 15 minutes.
Add corn and boil for about 10 minutes.
Finally, add shrimp and allow to cook for 3 minutes.

Carefully taste a shrimp and, if cooked through, drain immediately
and serve on oversized platter or on a table covered with newspaper.

Next ingredient: Onions

[godi]

Slow cooker caramelized onions

8 ounces onions, halved lengthwise and cut into 3/8 inch slices (I used two medium sized ones)

1/2 teaspoon olive oil

pinch of sugar

In a large bowl toss together the onions and oil and sugar. coat well, add a little more oil if needed, just to coat all the onions. Cover, cook on low 5 to 8 hours or until the onions are golden brown, quickly stirring and re-covering every 1 to 2 hours to brown evenly. Transfer the onions when done to an air tight container and refrigerate for one week or freeze for three months. these are great in gravy.

Next ingredient whole wheat pasta

[Zhills]

Whole-Wheat Spaghetti with Sausage and Peppers

1 tablespoon olive oil
1 pound mild or hot Italian sausage
1 onion, chopped
2 red bell peppers, cut into 1-inch pieces
1 3/4 teaspoons salt
3 cloves garlic, minced
1 cup canned crushed tomatoes in thick puree
1 cup canned low-sodium chicken broth
2 tablespoons dry vermouth or dry white wine
3 tablespoons chopped flat-leaf parsley
3/4 pound whole-wheat spaghetti
2 tablespoons grated Parmesan cheese, plus more for serving

1. In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices.
2. Add the onion, peppers, and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley, and the remaining 1 teaspoon salt and bring to a simmer.
3. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan.

Next ingredient: Pork ribs

[sue-p]

Barbeque Country-style Pork Ribs

3 pounds Country-style Pork Ribs
1/3 cups orange marmalade
1/3 cup ketsup
1/3 cup (or less) soy sauce
1/3 cup (or less) water
1 clove garlic, minced

Place ribs in a shallow 9x13" roasting pan.
Combine ingredients and pour over the ribs.
Bake at 350 degrees for 90 minutes.
Baste with the sauce occasionally.
Do Not Cover!

Next ingredient in the Game will be: SAUERKRAUT

[forrestwolf]

Reuben Soup

Ingredients

1/2 cup chopped onion

1/2 cup sliced celery (NOT ME)

2 tablespoons butter

1 cup chicken broth

1/2 teaspoon baking soda

2 tablespoons cornstarch

2 tablespoons water

3/4 cup sauerkraut, rinsed and drained (I USE MORE, AND ONLY USE CLAUSSEN)

2 cups half-and-half cream

2 cups chopped cooked corned beef

1 cup (4 ounces) shredded Swiss cheese

Salt and pepper to taste

Rye croutons, optional

Directions

In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

NEXT INGREDIENT: MUENSTER CHEESE