Re: People gotta eat!- Share your recipes
Posted by shinyribs on Nov 12, 2015; 11:23pm
URL: http://vintage-and-classic-hondas.81.s1.nabble.com/People-gotta-eat-Share-your-recipes-tp4055173p4059024.html
Winter time...time to get fat and start cooking for the holidays.
I experimented around and found a marinade I like for porkchops. Probably good for chicken,too. Probably not so much for red meat or seafood. I had ten 1/3lb chops i was covering and I think my measurements are pretty close. Sweet and tangy, not salty at all! It only needs to work for a couple hours, so no overnight waiting on this stuff.
- probably 1/3-1/2 cup of ketchup
- about a 1/4 cup of soy sauce
- 2 big spoons of honey
- couple spoons of chili powder ( to taste, I reckon)
- 1 big spoon of brown sugar
Experiment No. 2- Mushroom gravy
So stinking easy...mushies, butter, flour, salt&pepper, beef stock. Thats all.
- 1/2 qt mushies
- 13 or so stick of butter
- maybe 4 big spoons of flour
- 1/2 qt or a lil more of beef stock
- Chop up your mushies to the size you want and cook them in the butter until they are fully tender. Usually about 20 min. There should be a lil butter still wet in the pan.
- Give it a little splash of beefstock to keep things just wet
- Then start spooning in the flour a lil at a time giving it plenty of time to brown.
Mix like you mean it. It'll wanna get real clumpy. Just keep adding flour until there is no available liquid to take more flour. Simmer a bit to make sure all the flour is browned then dump the rest of the beef stock while mixing,mixing,mixing. it's gonna get clumpy, but thats ok. Just keep stirring and it'll smooth out.
- Add salt & pepper to taste. If you use beef broth vs beef stock you probably wont need to add salt.
- Simmer about 20 min for the mushies' taste to seep in to the gravy. Or until desired thickness.
Edit: If you substitute the mushies for onions, and the beef stock for veggie stock you get a really nice, light colored gravy for turkey. Just don't brown the flour as much. The onions and butter will give you a nice,sweet gravy.
URL: http://vintage-and-classic-hondas.81.s1.nabble.com/People-gotta-eat-Share-your-recipes-tp4055173p4059024.html
Winter time...time to get fat and start cooking for the holidays.
I experimented around and found a marinade I like for porkchops. Probably good for chicken,too. Probably not so much for red meat or seafood. I had ten 1/3lb chops i was covering and I think my measurements are pretty close. Sweet and tangy, not salty at all! It only needs to work for a couple hours, so no overnight waiting on this stuff.
- probably 1/3-1/2 cup of ketchup
- about a 1/4 cup of soy sauce
- 2 big spoons of honey
- couple spoons of chili powder ( to taste, I reckon)
- 1 big spoon of brown sugar
Experiment No. 2- Mushroom gravy
So stinking easy...mushies, butter, flour, salt&pepper, beef stock. Thats all.
- 1/2 qt mushies
- 13 or so stick of butter
- maybe 4 big spoons of flour
- 1/2 qt or a lil more of beef stock
- Chop up your mushies to the size you want and cook them in the butter until they are fully tender. Usually about 20 min. There should be a lil butter still wet in the pan.
- Give it a little splash of beefstock to keep things just wet
- Then start spooning in the flour a lil at a time giving it plenty of time to brown.
Mix like you mean it. It'll wanna get real clumpy. Just keep adding flour until there is no available liquid to take more flour. Simmer a bit to make sure all the flour is browned then dump the rest of the beef stock while mixing,mixing,mixing. it's gonna get clumpy, but thats ok. Just keep stirring and it'll smooth out.
- Add salt & pepper to taste. If you use beef broth vs beef stock you probably wont need to add salt.
- Simmer about 20 min for the mushies' taste to seep in to the gravy. Or until desired thickness.
Edit: If you substitute the mushies for onions, and the beef stock for veggie stock you get a really nice, light colored gravy for turkey. Just don't brown the flour as much. The onions and butter will give you a nice,sweet gravy.
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