|Member Since:||October 10th 2010|
|Number Of Recipes:||16|
This slow cooker pulled pork is full of flavour. It's drenched in a South Carolina Mustard BBQ sauce that packs some heat. Give this recipe a try, it won't disappoint. The sweet, tomato based sauce that claimed the general ‘barbecue sauce' name is what I grew up with. Craving a more spicy sauce, I searched for alternatives. A history of American barbecue sauces described a mustard based sauce that peaked my interest. The Mustard BBQ sauce originated in South Carolina and traces back to the German's who settled there in the mid-1700s. Never having tried the South Carolina Mustard sauce, I was curious, especially since I knew I did not want a sweet BBQ sauce on my pork. After glancing at multiple recipes I learned that the key ingredients are mustard, a sweetener, (sugar or molasses), vinegar and some heat (chili, black or cayenne pepper). To balance out the mustard I decided to add a little liquid smoke too. This pork turned out perfect! First you taste the mustard, then the spices. Although it's hot, when you serve it on a bun the rating drops to a medium-hot that leaves a tingle on your tongue. Don't worry no tears :)
yield: Makes 4 servings active time: 15 min total time: 55 min Smothering—that is, braising—both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar. Prep Time 30 minutes Total Time 4 hours Yield Makes 3 cups
This recipe makes a fairly small casserole but it can easily be doubled if you have a large family or like to have lots of leftovers! *Don't overcook the pasta! Read the package for times and use a timer. **If you don't want to use fresh bread crumbs, use the seasoned dried kind from the store and cut the amount in half. Toss the seasoned dried breadcrumbs in one tablespoon of melted butter before sprinkling over the top of casserole. ***I now use a good quality parmigiano reggiano sprinkle on the top but we grew up using the stuff in a green can. Just use whatever parmesan cheese you normally keep on hand.
This colorful summer salad packs a lot of flavor, considering how few ingredients and how little of your time it requires. And, you'll get an added kick of vitamin A from the fresh basil. Use the peeler lengthwise rather than horizontally to create long, beautiful green and yellow ribbons of squash. Prep Time: 15 minutes Yield: Makes 4 servings (serving size: 1 1/4 cups salad, 1 tablespoon basil oil) Review this recipe Nutritional Information Calories per serving: 159 Fat per serving: 8g Saturated fat per serving: 3g Monounsaturated fat per serving: 4g Polyunsaturated fat per serving: 1g Protein per serving: 9g Carbohydrates per serving: 14g Fiber per serving: 3g Cholesterol per serving: 11mg Iron per serving: 1mg Sodium per serving: 271mg Calcium per serving: 205mg
Fast and high heat cooking method create crisp-tender asparagus dish. I like to add Sichuan peppercorn to give hot numbing tingling sensation. Reduce the amount of chili sauce and Sichuan peppercorn if you can't stand hot spicy foods. Here is easy spicy Sichuan style stir-fried asparagus recipe from my kitchen. It's low calorie, low sodium and extremely healthy. Calories (kcal) 13 Carotenes (mcg) 255 Folic acid (mcg) 74 Potassium (mg) 110 Vitamin C (mg) 5 Vitamin E (mg) 0.56
Nice, but sour, cocktail for sipping on a summer night.
Sturdy greens, like collards or kale, are the ideal base for a frittata. They're delicious and provide a pleasant textural contrast to the soft eggs (and, unlike spinach and chard, they're never watery). They do, however, take quite a bit longer to cook than tender greens, which is why many recipes call for parboiling them (cooking them in boiling water and then draining them before saute?ing them). Parboiling is a pain in the neck, but soaking the greens in kettle-boiled water works nearly as well with less hassle and zero chance of overcooking. (You can also add the greens raw to the skillet and then add a little water to help them soften—but since raw greens are so voluminous, they don't always fit in a skillet; plus, that approach takes longer.) Assuming you want cheese (and I'm assuming you want cheese), feta is my favorite for frittatas. Unlike melting cheeses that disappear into the eggs, feta retains its distinctly dense texture and its tangy, briny flavor when cooked in a frittata. Plus, it absolutely ensures that this frittata won't cry out for accompaniment—although a piece of good bread on the side might not be a bad idea.
ALT: ((1 (8 ounce) package cream cheese))
Simple Stuffing Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey. Prep: 30 minutes Total: 1 hour 20 minutes
(Instructions from memory. Check.)