Weekly Recipe Thread Ping List
(to be added/deleted - please contact me)
Recipes from last week’s thread (Jan 7th)
Beef __ Post # 22 __ Mock Steak
Brownies __ Post # 06 __ Three Minute Brownies
Cake __ Post # 20 __ Wheatless Chocolate Torte
Cake __ Post # 31 __ Groom’s Peanut Butter Pound Cake
Cake __ Post # 37 __ Pineapple Upside Down Cake
Drink __ Post # 39 __ Jellied Sangria
Glazes __ Post # 04 __ Ham Glaze
Icing __ Post # 41 __ Peanut Butter Butter Cream Frosting
Pasta __ Post # 07 __ MJ’s Pasta Salad
Jan 7th link:
http://www.freerepublic.com/focus/chat/2829924/posts?page=46#46
I love this thread. I know I rarely post, but that doesn’t mean I don’t read - and learn!
I do miss your listing of the weekly food holidays! Could you once again give me the URL for the site where you got them from - I lost all my bookmarks to a crash. Thanks!
The Jellied Sangria isn’t a drink. Its a jello mold - dessert.
Made this on Sunday.
Slow Cooker Pulled Beef
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon barbecue seasoning
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
3 tablespoons olive oil
1 large onion, halved and sliced
1 large sweet red pepper, sliced
SAUCE:
1 can (8 ounces) tomato sauce
1/3 cup packed brown sugar
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
5 garlic cloves, minced
4 teaspoons balsamic vinegar
3/4 teaspoon salt
Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper.
In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1-1/4 cups juices; skim fat from reserved juices. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles. Yield: 6 servings.
Nutritional Facts 3/4 cup (calculated without noodles) equals 571 calories, 29 g fat (9 g saturated fat), 147 mg cholesterol, 1,604 mg sodium, 31 g carbohydrate, 2 g fiber, 47 g protein.
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I only used 1/4 tsp of barbeque seasoning since the one I have is from Penzey’s and is very, very salty. I didn’t have fresh red and green pepper on hand so I used some dehydrated ones.
I didn’t make the sauce above but instead used about half a cup of a favorite bbq sauce (we like Famous Dave’s) then added about 1.4 cup of reduced sugar catsup and stirred it then put that on top of the meat and vegetables. After about 7 hours I rotated the meat then continued cooking for a total of 9 hours.
After shredding the meat in a foil pan I then poured the juice into the pan. We add more bbq sauce/catsup mixture to our sandwiches as we make them. We use Thomas’ light multi grain english muffins instead of buns. More fiber, less calories and they don’t get so soggy.