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Recipes
Pulled Pork Sandwiches and Cilantro Slaw
By Betty2534
Preheat oven to 300 degrees
- 1 whole Onion, Peeled And Quartered
- 1 whole Pork Butt (pork Shoulder Roast)
- Salt And Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Cola (Dr Pepper, Coke, Etc.)
- 2 Tablespoons Brown Sugar
- 12 whole Good Quality Kaiser Or Deli Rolls
- 12 Tablespoons Butter
- 1/2 heads Cabbage, Sliced Thin
- 1/2 heads Purple Cabbage, Sliced Thin
- 1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
- 1/2 cups Whole Milk
- 1/2 cups Mayonnaise
- 1 teaspoon White Vinegar
- 1 Tablespoon Sugar
- 1/4 teaspoons Salt
- 1/4 teaspoons Cayenne Pepper
- 2 cups Cilantro Leaves, Barely Chopped
FOR THE COOKIES:
By Betty2534
Preheat the oven to 375 degrees F
- FOR THE COOKIES:
- 2-1/2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 stick Unsalted Butter, Softened
- 2 cups Granulated Sugar
- 2 whole Eggs
- 1 whole (15-ounce) Container Of Whole Milk Ricotta Cheese
- 3 Tablespoons Fresh Meyer Lemon Juice (regular Can Be Substituted)
- 1 teaspoon Meyer Lemon Zest (regular Lemon Zest Can Be Substituted)
- FOR THE GLAZE:
- 1-1/2 cup Powdered Sugar
- 3 Tablespoons Fresh Meyer Lemon Juice
- 1 teaspoon Lemon Zest
Zucchini Bread
By Betty2534
Cream sugar and oil. Add eggs one at a time
- 2 cups sugar
- 3 eggs
- 1 cup grapeseed/canola oil
- 2 cups grated zucchini
- 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1 TBS orange zest
- 2 cups all purpose flour
- 1 cup chopped walnuts-optional
Pressure Cooker Ham and Beans #2
By Betty2534
Set the PPC to the Soup setting and let it get hot Put a little butter in the bottom of the pan and then saute the...
- 1 1 15 to 15 bean soup mix - No need to soak them.
- Spice pack that comes with the beans.
- 1 1 1 onion
- Couple of bay leaves
- 4 4 4 stalks of diced celery
- Some diced carrot
- 48 48 48 Oz. Of chicken broth
- 2 2 2 cups diced ham
- Leftover ham bone
Crock Pot - Hawaiian Chicken
By Betty2534
In a skillet lightly brown chicken pieces slowly in vegetable oil
- 2 -3 chicken breasts, cut in pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 cup ketchup
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 (8 ounce) pineapple tidbits ( drained well)
- 1/2 teaspoon salt
Spicy Spaghetti Squash with Black Beans
By Betty2534
Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in a...
- 1 medium spaghetti squash, halved lengthwise and seeded
- 2 teaspoons extra-virgin olive oil
- 1/2 cup chopped red onion
- 1 jalapeño pepper, seeded and minced
- 1/2 cup red bell pepper, chopped
- 1 cup cooked black beans
- 1/2 cup sweet corn, frozen or fresh
- 1 teaspoon chili powder
- 1/3 cup fresh cilantro, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon fine sea salt
Texas Style Baked Bean Chili Casserole
By Betty2534
Preheat oven to 350 degrees F
- 1 1/2 pounds lean ground beef or turkey sausage
- 1 small yellow onion, finely chopped
- 1 bell pepper, cored, seeded, and finely chopped
- 2 16-ounce cans pork and beans
- 1/2 Stubbs BBQ sauce
- 1 can Rotel
- 1 15 oz can of diced tomatoes
- 1/2 cup catsup
- 2 TBSP spicy brown mustard
- 2 TBSP worcestershire sauce
- 4 TBSP brown sugar
- 8 slices bacon, cooked and crumbled
Slow-Cooker Corned Beef and Cabbage
By Betty2534
To prevent overcooking and overflowing, your slow cooker should be at least halfway but no more than two-thirds ful...
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into 1-inch wedges (root end left intact)
- 1/2 pound small potatoes, halved if large
- 6 sprigs thyme
- 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
- 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
- Grainy mustard, for serving
Macaroni and Cheese
By Betty2534
Preheat the oven to 350 degrees F
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
- 1 pound thick-cut peppered bacon
- 3 yellow onions, halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese, for serving
Authentic Mexican Pozole
By Betty2534
1. This recipe requires a simple prep
- o 1 1/2 lbs pork shoulder
- o 2 garlic cloves, peeled
- o 1 tablespoon cumin powder
- o 1 onions, chopped
- o 2 garlic cloves, chopped
- o 2 tablespoons oil
- o 1/2 teaspoon black pepper
- o 1/2 teaspoon cayenne
- o 2 tablespoons california chili powder
- o 1 tablespoon salt
- o 1/4 teaspoon oregano
- o 4 cups canned white hominy, drained and rinsed
- o 3 -5 cups pork broth, from cooking pork shoulder
- o 1 cup canned diced green chilies (optional)
- o salt
- o 2 whole fresh jalapenos, chopped (optional)
- o 3 whole ancho chilies, seeded and stemmed ( garnish) (optional)