Here are a few of mine:
Apple Cider Pork Roast:
1 pork roast, shoulder, loin, whatever is on sale and works for you.
1 bottle apple cider (from concentrate is fine too)
Whole cloves
This recipe is very simple. Insert whole cloves into thawed roast pointy end first, I space them about two inches apart and cover the whole thing. Submerge in apple cider, cook on low for 8-10 hours in crockpot.
Pork Tacos:
Leftover apple cider pork roast (onions cooked with the roast are good in here too)
corn tortillas, small
colby jack cheese
fresh parsely
Frank's redhot sauce
Assemble taco flat in shell with everything but the sauce, cook on high in toaster oven for about 5 minutes for 2-4 of them. Remove, fold, add sauce liberally. This sounds strange, but makes for the best tacos on Earth. I use parsely and also fresh garlic chives from
my garden.
Homemade spagetti sauce:
Fresh tomatoes (best when they are in season, sweet)
Celery
Carrots
Garlic
Onion
Tomato paste
Lean ground beef
salt & pepper to taste
I use a dutch oven to cook this, the combo of a pot and pan would probably work too. I brown the beef with a few cloves minced garlic and 1 onion chopped finely, do not drain the grease. Add chopped tomatoes and bring to a simmer.
Use a food processor or spouse with surplus energy to finely chop all of the veggies, I use probably 3-4 carrots and 2-3 stalks celery per pound of beef. Tomatoes depend wildy on size. Add veggies to pot, keep simmering. I then add liberal amounts of minced garlic, 10 cloves is a start. Don't brown or cook these first, they will simmer for about 3-4 hours and become soft and mild, the flavors mingling.
Use tomato paste to thicken if necessary, salt and pepper to taste. Again, 3-4 hours on low is ideal. This sauce tastes pretty much spot on with Vince's in Upland, CA, probably do to the grease and garlic. The carrots give it a nice orange-red hue. It can be frozen for future meals, so I usually make it in abundance.
Apple Cider Pork Roast:
1 pork roast, shoulder, loin, whatever is on sale and works for you.
1 bottle apple cider (from concentrate is fine too)
Whole cloves
This recipe is very simple. Insert whole cloves into thawed roast pointy end first, I space them about two inches apart and cover the whole thing. Submerge in apple cider, cook on low for 8-10 hours in crockpot.
Pork Tacos:
Leftover apple cider pork roast (onions cooked with the roast are good in here too)
corn tortillas, small
colby jack cheese
fresh parsely
Frank's redhot sauce
Assemble taco flat in shell with everything but the sauce, cook on high in toaster oven for about 5 minutes for 2-4 of them. Remove, fold, add sauce liberally. This sounds strange, but makes for the best tacos on Earth. I use parsely and also fresh garlic chives from
my garden.
Homemade spagetti sauce:
Fresh tomatoes (best when they are in season, sweet)
Celery
Carrots
Garlic
Onion
Tomato paste
Lean ground beef
salt & pepper to taste
I use a dutch oven to cook this, the combo of a pot and pan would probably work too. I brown the beef with a few cloves minced garlic and 1 onion chopped finely, do not drain the grease. Add chopped tomatoes and bring to a simmer.
Use a food processor or spouse with surplus energy to finely chop all of the veggies, I use probably 3-4 carrots and 2-3 stalks celery per pound of beef. Tomatoes depend wildy on size. Add veggies to pot, keep simmering. I then add liberal amounts of minced garlic, 10 cloves is a start. Don't brown or cook these first, they will simmer for about 3-4 hours and become soft and mild, the flavors mingling.
Use tomato paste to thicken if necessary, salt and pepper to taste. Again, 3-4 hours on low is ideal. This sauce tastes pretty much spot on with Vince's in Upland, CA, probably do to the grease and garlic. The carrots give it a nice orange-red hue. It can be frozen for future meals, so I usually make it in abundance.