Posted on 01/22/2011 7:20:46 AM PST by libertarian27
I thought that the first time it happened, but the last 2 were fatty AND stringy. In previous years I’ve cooked very lean meats this way and they came out tender, that’s part of why my family cooks them this way. Something else must have changed, I just haven’t figured out what.
I used your sis-in-law’s recipe with the following changes. I reduced the onion to 1/2 of a medium onion and used only 1 t. of chili powder. I used a dozen cloves of garlic. I added the juice of 1/2 an orange and 1/2 of a lime. Cooked it at 400 for 1 hour, then another 5 or 6 hours at 300.
Everyone LOVED it.
Thanks for posting the recipe! :)
Here’s a marinade for chicken that’s on the spicy side.
1/3 pickled jalapeno sliced peppers
1/4 cup of liquid from the peppers
Juice of 2 limes
4 tbls corn oil
3 tbls minced fresh cilantro (or to taste)
4 onions sliced
3 cloves of galic
Add all ingredients to a blender. Allow meat to marinade for 2 to 3 hours. adds a nice bite to the chicken.
3 cloves of GARLIC (oops)
Glad you liked it....makes my day
Had some browning bananas on the counter - time for Banana cake
Found this really good recipe online - a keeper:
Banana Cake
Preheat oven to 275’(not a typo)
Grease and Flour 9X13 pan
Mash @1 1/2(+)cups banana (@3-4 bananas), add 2t lemon juice - set aside
1 1/2c Buttermilk (or @1 1/2t vinegar w/ regular milk to equal 1 1/2c-set aside to form buttermilk)
Mix 3c flour, 1/4t salt, 1 1/2t baking soda - set aside
Cream 3/4c butter, 2 1/8c sugar, beat in 3 eggs one at a time, mix in 2t vanilla.
Alternately add Milk and flour mixtures to the creamed sugar. Beat well. Stir in bananas.
Bake @1 hour until clean test toothpick at 275’
When done, immediately place cake in freezer for @45 minutes. Remove from freezer and frost.(that sounds funny)
Frosting:
1/2c butter - soften
8ounces cream cheese - soften
3 1/2c confectioners sugar (adjust amounts to taste)
1t vanilla
(add chopped nuts - optional)
(Recently found the trick for moister cakes, muffins, etc. Take them directly out of the oven to a freezer (or outside-these days) to quick chill and stop the baking process faster - Works Great!)
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I made your Pork Chops with lemon caper sauce last night- Yummy!
(I used Panko Bread crumbs instead of the italian seasoned crumbs - Alton Brown had a show on Panko crumbs and now I’m addicted to them -that darn Alton:)
You’re added to the cooking ping!
Welcome aboard.
I have a question about the chicken tetrazini. It doesn’t say how much flour to use.
Oops - I didn’t
It’s 1/2 cup of flour
And - I messed up the Milk - should be 3 cups of milk
I’m going to delete that recipe and repost on that thread
The way it’s typed would come out yucky.....
Thanks for the feedback - I also love to use panko....
I like Panko too. :)
This week’s Recap of Recipes
(please don’t add any new recipes to this thread)
Dessert* 8 Do-Ahead Baked Apples
Dessert* 10 Lazy Day Apple Cake
Dessert* 52 CHERRY PINEAPPLE DUMP CAKE
Dessert* 66 Banana Cake
Meal* 11 P F Chang’s Mongolian Beef
Meal* 12 Pork Chops with Lemon Caper Sauce
Meal* 13 Sweet & Savory Slow Cooker Pulled Pork
Meal* 28 Pernil de Horneado Puertoricano-Roast Pork
Meal* 33 Pernil with Lechonera sauce-Roast Pork
Meal* 46 Beefy Spanish Rice
Meal* 58 Fluffy French Toast
Meal* 59 Chicken ala Justin Wilson
Meal* 63 Chicken Marinade
If I’m not on your ping list - please add me?
You’re already on it - did you get pinged to this weeks thread today @ 10am EST?
“did you get pinged to this weeks thread today @ 10am EST?”
OH! OH! MY BAD!!!! Yes I did get it. Thanks.
Excellent!
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