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Recipes
Broccoli 'Orange Sauce
By Kwasome
1 Cook Broccoli. Metal Margarine & remove from heat
- 2 pkgs. Frozen Broccoli Spears (10 oz.)
- 1/4 cup Margarine
- 1 Tbs CornStarch
- 1 Tbs Grated Orange Peel
- 1/2 cup Orange Juice
Spaghetti - G'Meat [IP] 'Scratch Sauce
By Kwasome
1. Set the Instant Pot to saute
- 1/2 pound Ground Beef
- 1/2 pound ground Italian sausage
- salt , pepper,
- 1 small yellow onion , chopped
- 2 clove garlic , minced
- 3 Tablespoon fresh basil leaves , chopped (2 teaspoons dried basil)
- 1/2 teaspoon garlic powder , sugar
- 1 teaspoon Italian seasoning
- 1 Tablespoon red wine vinegar
- 8 ounce spaghetti noodles
- 28 ounce can crushed tomatoes
- 2 Tablespoon tomato paste
- 1 cup water
- 1/3 cup freshly grated parmesan cheese , for topping
- fresh parsley leaves , chopped, for garnish
- crushed red pepper flakes , optional, for garnish
Brisket [Sm] 'Smoklahoma'
By Kwasome
Larry Willrath lives in Yukon (Oklahoma, not Alaska)
- for the seasoning paste:
- 1 12 pound beef brisket
- 1/2 cup Dijon mustard
- 1/2 cup dark brown sugar
- 2 cloves garlic, minced
- 2 tablespoons apple juice or cider (or as needed)
- for the rub:
- 1/4 cup (4 tablespoons) paprika
- 3 tablespoons garlic powder
- 3 tablespoons celery salt
- 2 tablespoons salt
- 2 tablespoons packed dark brown sugar
- 2 tablespoons ground cumin
- 2 tablespoons pure chili powder
- 1 tablespoon granulated sugar
- 1 tablespoon dried oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground white pepper
- 2 teaspoons cayenne pepper
- for the mop sauce:
- 1 quart apple juice or apple cider
- 1 cup cider vinegar
- 1 tablespoon salt
- 1 to 1 -1/2 cups of your favorite barbecue sauce
- You'll also need: 4 cups oak chips or chunks, soaked in water to cover for 1 hour, then drained. (Note: if using chunks in a smoker, you'll probably need more like 8 cups
Pulled - P'Butt [Gr] 'Lexington-Style'
By Kwasome
Lexington-style barbecue requires hours and hours of grilling
- Pork butt (often labeled Boston butt) is usually sold boneless and wrapped in netting but is sometimes available on the bone. If barbecuing a bone-in roast, or if your pork butt weighs more than 5 p
- INGREDIENTS
- Spice Rub and Pork
- 2 tablespoons paprika
- 2 tablespoons ground black pepper
- 2 tablespoons brown sugar
- 1 tablespoon table salt
- 1 boneless pork shoulder roast (4- to 5-pound)
- 4 cups wood chips
- Lexington BBQ Sauce
- 1 cup water
- 1 cup cider vinegar
- 1/2 cup ketchup
- 1 tablespoon sugar
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
Cookies - Pumpkin 'Chocolate Chips
By Kwasome
Preheat oven to 375ºF. Lay two Silpats or pieces of parchment paper on top of two cookie sheets
- 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon clove
- Pinch ground ginger
- 1 cup (2 sticks) butter, room temperature
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pure pumpkin
- 1-2 cups chocolate chips
Pasta 'Pinenuts & Cheese
By Kwasome
1 Dry toast the pinenuts in a non-stick pan or under the grill
- 50 g Pinenuts
- 350 g Dry pasta (conchiglie, farfalle, penne etc)
- 2 Zucchini, sliced
- 100 g Broccoli cut into florets
- 200 g Low fat cream cheese
- 1 5 dl milk (low fat)
- 1 Tbs Chopped fresh basil
- 150 g Champignons, sliced
- 100 g Crumbled blue cheese (roquefort or gorgonzola)
- Salt
- Pepper
- 1 sprig Fresh basil for garnish
- Mixed salad as side dish
Soup - Ham Steak 'Black Beans & Chipotle Chiles'
By Kwasome
Makes about 9 Cups, Serving 6
- Beans
- 1 pound dried black beans (2 cups), rinsed and picked over
- 4 ounces ham steak , trimmed of rind
- 2 bay leaves
- 5 cups water
- 1/8 teaspoon baking soda
- 1 teaspoon table salt
- Soup
- 3 tablespoons olive oil
- 2 large onions , chopped fine (about 3 cups)
- 1 large carrot , chopped fine (about 1/2 cup)
- 3 ribs celery , chopped fine (about 1 cup)
- 1/2 teaspoon table salt
- 5 - 6 medium cloves garlic , minced or pressed through garlic press (about 1 1/2 tablespoon)
- 1 1/2 tablespoons ground cumin
- 1 tablespoon minced chipotle chiles in adobo
- 2 teaspoons adobo sauce
- 6 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoon water
- 2 tablespoons lime juice , from 1 to 2 limes
- Garnishes
- lime wedges
- minced fresh cilantro leaves
- red onion , finely diced
- avocado , diced medium
- sour cream
Brisket [CP] 'Veggies
By Kwasome
In Cockery Cooker place Potatoes, Carrots, & Onions
- 6 med. Potatoes - peeled & chopped
- 6 med. Carrots - sliced
- 3 med. Onions - sliced
- 1- 1/2 tsp Salt
- dash Paprika
- 1 Beef Brisket - (~ 4 lbs.)
- 1 Bay Leaf
- 2 Tbs Butter or Margarine
- 3 Tbs All-Purpose Flour
- 1/2 tsp Beef Flavored Gravy Base
Chicken - Tenders [AF] 'Tandoori
By Kwasome
1.) In a glass bowl, mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro
- 1 pound chicken tenders each cut in half
- .25 cup Greek yogurt
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- ¼ cup cilantro or sub parsley
- 1 teaspoon salt
- .5 – 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon sweet smoked paprika to add a smoky flavor to the chicken, and color
- For Finishing
- 1 tablespoon oil or ghee for basting
- 2 teaspoons lemon juice for finishing
- 2 tablespoons chopped cilantro for garnishing
Butter 'Blue Cheese & Chives
By Kwasome
**This is an excellent accompaniment to Pepper-Crusted Filet Mignon
- 3 Tbs unsalted butter , softened
- 1 1/2 oz blue cheese (mild), room temperature
- 1/8 tsp table salt
- 2 Tbs minced fresh chive