In retrospect, I would make the whole batch of sauce, and I would add the hot sauce - maybe that Korean hot sauce. Or more black pepper. For recipe Pulled Pork with Root Beer Sauce
This sounds delicious! While you may rarely cook with soda, we are Dr Pepper (and root beer, too!) lovers, so I sometimes incorporate it into bbq sauces, baked beans, and sub it for liquids in chocolate cakes. I am bookmarking this as it sounds so good! Tangy, a tad bit spicy, and sweet! Mmmmm! For recipe Pulled Pork with Root Beer Sauce
Tried this with a 3# pork shoulder that had been languishing in the freezer (buy-one-get-one-free sale). I chopped the onions and garlic finely with a food processor, because I like the taste of onions more than the texture. Took out the meat with a slotted spoon, then strained and skimmed the fat from the broth - no way am I discarding that, when I can use it to cook rice or make soup! Made half the sauce recipe, and it was enough. Served it over brown rice. For recipe Pulled Pork with Root Beer Sauce
Makes 1 quart. Can be water-bath canned to make it shelf stable. I keep mine in a quart-size deli container in the fridge. But you can also freeze it in freezer containers or bags. For recipe Pizza Sauce #2
Your comment reminded me of this recipe, and I made them with applesauce this morning. Good texture. Could use some cinnamon, nuts, or other spicing up. And 375 for 25 minutes was TOO LONG in my oven. Check them at 15 or 20 minutes. Wanna try them with mashed sweet potato and diced candied mango. For recipe Whole Wheat Muffins
I have to wonder - how did this ketchup-and-soup-mix become a Passover tradition? How did people make brisket before there were convenience foods? For recipe Passover Brisket
Great Recipe. I've tried the following variation. Add 1 tsp of red pepper flakes and 1 TB of brown sugar to the marinade plus a cup of water. Bring the marinade to a boil and let it come to room temp or sit in the fridge overnight. The next day marinate your salmon as you recommended. You will get a slightly sweet, spicy, and salty result. For recipe Seared Salmon
Pulled Pork with Root Beer Sauce
In retrospect, I would make the whole batch of sauce, and I would add the hot sauce - maybe that Korean hot sauce. Or more black pepper. For recipe Pulled Pork with Root Beer Sauce
Added by matriarchy on Aug 2, 10
Pulled Pork with Root Beer Sauce
This sounds delicious! While you may rarely cook with soda, we are Dr Pepper (and root beer, too!) lovers, so I sometimes incorporate it into bbq sauces, baked beans, and sub it for liquids in chocolate cakes. I am bookmarking this as it sounds so good! Tangy, a tad bit spicy, and sweet! Mmmmm! For recipe Pulled Pork with Root Beer Sauce
Added by eat.play.live on Aug 2, 10
Pulled Pork with Root Beer Sauce
Tried this with a 3# pork shoulder that had been languishing in the freezer (buy-one-get-one-free sale). I chopped the onions and garlic finely with a food processor, because I like the taste of onions more than the texture. Took out the meat with a slotted spoon, then strained and skimmed the fat from the broth - no way am I discarding that, when I can use it to cook rice or make soup! Made half the sauce recipe, and it was enough. Served it over brown rice. For recipe Pulled Pork with Root Beer Sauce
Added by matriarchy on Aug 1, 10
Pizza Sauce #2
Makes 1 quart. Can be water-bath canned to make it shelf stable. I keep mine in a quart-size deli container in the fridge. But you can also freeze it in freezer containers or bags. For recipe Pizza Sauce #2
Added by matriarchy on Jul 22, 10
Whole Wheat Muffins
Your comment reminded me of this recipe, and I made them with applesauce this morning. Good texture. Could use some cinnamon, nuts, or other spicing up. And 375 for 25 minutes was TOO LONG in my oven. Check them at 15 or 20 minutes. Wanna try them with mashed sweet potato and diced candied mango. For recipe Whole Wheat Muffins
Added by matriarchy on May 8, 10
Whole Wheat Muffins
These sound fantastic...I must try them. Maybe next week:-) For recipe Whole Wheat Muffins
Added by jatdowning on May 6, 10
Passover Brisket
I have to wonder - how did this ketchup-and-soup-mix become a Passover tradition? How did people make brisket before there were convenience foods? For recipe Passover Brisket
Added by matriarchy on Apr 3, 10
Seared Salmon
Great variation, Steven! I am going to try that this week. For recipe Seared Salmon
Added by matriarchy on Mar 12, 10
Seared Salmon
Great Recipe. I've tried the following variation. Add 1 tsp of red pepper flakes and 1 TB of brown sugar to the marinade plus a cup of water. Bring the marinade to a boil and let it come to room temp or sit in the fridge overnight. The next day marinate your salmon as you recommended. You will get a slightly sweet, spicy, and salty result. For recipe Seared Salmon
Added by steven.fox on Mar 12, 10
Olive Garden Alfredo Sauce
hi this is japu n i like this recipe very much. For recipe Olive Garden Alfredo Sauce
Added by japu on Mar 9, 10