Ingredients:
- 3 cups Honey
- 4 lbs butter
- 3 cups marshmallow topping
Directions:
1. Using paddle, blend on speed 1, then on speed 2, beat 10 minutes on speed 3.
Sunday, July 14, 2019
Carmel Nut Topping
Step 1: 4 lbs of butter (Heat in pan, just until melted)
Step 2: 10 cups brown sugar, 1/2 cup cinnamon (Add to butter, mix well)
Step 3: 10 cups nuts (Add, mixing until nuts have cooked for one minute)
Do not overcook this topping.
Pour out of pan immediately into bucket.
Step 2: 10 cups brown sugar, 1/2 cup cinnamon (Add to butter, mix well)
Step 3: 10 cups nuts (Add, mixing until nuts have cooked for one minute)
Do not overcook this topping.
Pour out of pan immediately into bucket.
Amish White Bread
Prep Time: 20 minutes
Cook Time: 40 minutes
Ready In: 2 hours 30 minutes
Ingredients:
- 2 cups warm water
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4cup vegetable oil
- 6 cups bread flour
Directions:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divided half.Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F for 30 minutes.
Cook Time: 40 minutes
Ready In: 2 hours 30 minutes
Ingredients:
- 2 cups warm water
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4cup vegetable oil
- 6 cups bread flour
Directions:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divided half.Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F for 30 minutes.
Disney Copycat Recipe: Smoked Turkey Legs
Course: snack
Cuisine: American
Servings: 6 people
Prep Time: 12 hours
Cook Time: 4 hours
Ingredients:
- 1 cup Warm Water
- 1/2 cup Seasoned Meat Tenderizer
- 2 tbsp Liquid Smoke
- 1/2 tbsp Sea Salt
- 1/4 cup Brown Sugar
- 4 Bay Leaves
- 8 cups Cold Water
- Peppercorns (As Desired)
- 3 Ziplock Freezer Bags
- 6 Jumbo Turkey Legs
Instructions
1. Mix together all of the brine ingredients, add the 8 cups of cold water last.
2. Put two turkey legs each in a large Ziplock bag and cover with the brine
3. Zip tight and place in a large casserole dish and sit overnight in the refrigerator, up to 12 hours or so.
4. Be sure the brine is touching the legs, and you can turn them around once in a while during the brining stage to ensure complete coverage.
5. The next day, set your smoker to about 220 F.
6. Drain the legs from the brine, rinse the legs lightly under cool running water, and pat dry.
7. Season with your favorite dry rub.
8. Smoke for about 4 hours at 225 F.
9. Bring it down to 180 F for the last hour, or until the meat reaches an internal temperature of 160 F.
10. When you remove the turkey legs, it will continue to cook up to the proper 165 F.
Sunday, October 7, 2012
Cafe Rio Rice, Burrito's and Tomatillo Dressing
CAFE RIO RICE-
3 cups water
4 t chicken bouillon
4 t garlic – minced
½ bunch cilantro
1 can green chiles
¾ t salt
1 T butter
½ onion
1 ½ cups rice (not minute rice)
3 cups water
4 t chicken bouillon
4 t garlic – minced
½ bunch cilantro
1 can green chiles
¾ t salt
1 T butter
½ onion
1 ½ cups rice (not minute rice)
Blend cilantro, green chiles, and onion together in food processor or blender. Bring water to a boil and add all the ingredients including the blended ingredients. Simmer covered on medium low for 25-30 minutes. Watch carefully as this can burn easily.
Café Rio Pork Burritos
Ingredients:2 ½ lbs pork roast
1 pkg flour tortillas (burrito size)
2 (15 oz) cans green chile enchilada sauce (old El Paso- mild)
½ c. brown sugar
1 (15oz.) can black beans (salt and peppered, warmed and drained)
1 bunch cilantro chopped
1/3 lb. Monterrey Jack Cheese grated
Cafe Rio Rice
Ingredients:2 ½ lbs pork roast
1 pkg flour tortillas (burrito size)
2 (15 oz) cans green chile enchilada sauce (old El Paso- mild)
½ c. brown sugar
1 (15oz.) can black beans (salt and peppered, warmed and drained)
1 bunch cilantro chopped
1/3 lb. Monterrey Jack Cheese grated
Cafe Rio Rice
Directions:Cut pork roast into large cubes and place in crock pot with 1/3 c. water.
Season with salt, pepper and garlic salt.
Cook on high – 4 hours, or low- 8 hours.
Remove and drain, remove fat. Shred meat while hot and place in a bowl.
Combine:½- ¾ c. Green chile sauce
½ c. brown sugar
Pour mixture over shredded pork and mix together
Heat oven to 350 F. Spray 9X13 pan with Pam.
Pour ½ c. green chile sauce in bottom of pan.
Sprinkle each tortilla with shredded cheese, rice, cilantro, black beans and 1/3 c. pork mixture. Roll filled tortilla up and place in pan. Pour remaining green chile sauce over burittos and sprinkle with cheese. Bake in oven 20 minutes or until cheese is melted.
Serve with Creamy tomatillo sauce and garnish with your choice of tomatoes, salsa, guacamole, and sour cream.
2. Creamy Tomatillo Dressing1 pkg. buttermilk Ranch Dressing mix
1 c. Mayonnaise (real, not light!)
5 tomatillos (small-med)
1 tsp. brown sugar
1/8 tsp chili powder
1/8 tsp garlic salt
1 Tbs. Jalepeno juice + 1 slice of jalepeno
1/3 bunch of cilantro (cut up)
juice of ½ - 1 lime
Blend all above ingredients together and refrigerate 2+ hours.
Taco Pasta Shells
Boil 24 jumbo pasta shells and toss with butter and cool. Cook 2 lb ground chicken and mix with 2 packages taco seasoning. Add 8 oz cream cheese, mix well and cool. Grease 9x13 pan, pour 1 cup salsa in the bottom of pan. Fill taco shells with meat mixture and place in bottom of pan. Cover with 1 cup taco sauce and bake at 350 degrees for 30 minutes covered. Uncover and sprinkle with 1 cup cheese and 1 1/2 cups crushed tortilla chips. Bake for 15 minutes longer and serve with sour cream and chopped cilantro.
Cinnamon Rolls
1/2 c shortening
2 t salt
3/4 c sugar +1 t sugar
1/2 c + 4 T butter
4 1/2 t yeast
7 1/2 c flour
3 large eggs
Early in the day or the day before:
In large bowl, combine shortening, salt, 3/4 cup sugar and 1/2 c butter. Pour in 1/2 c boiling water over mixture and stir until blended.
In small bowl, sprinkle yeast and 1 t sugar over 1/2 c warm water. Stir to mix slightly. Let rest 5 minutes.
To mixture in large bowl, add flour, eggs, yeast mixture, and 1 c cold water. Mix well. Dough will be sticky. Cover bowl with plastic wrap; refrigerate 5 hours or overnight, stirring down dough if necessary.
On floured surface, roll half the dough into 18" by 12" rectangle. Melt 2 T butter and spread over rectangle. Spread 1 c brown sugar on butter and sprinkle generously with cinnamon. Beginning with the long side, roll up, jelly-roll fashion. Pinch the seam to seal. Cut into 1" thick slices and place on 2 greased cookie sheets, 1" apart. Let rise until doubled, about 1 hour. Bake at 350 degrees for about 15-18 minute or until golden brown. Repeat with remaining dough. Frost with your favorite glaze. Yield: 36 rolls using all the dough.
2 t salt
3/4 c sugar +1 t sugar
1/2 c + 4 T butter
4 1/2 t yeast
7 1/2 c flour
3 large eggs
Early in the day or the day before:
In large bowl, combine shortening, salt, 3/4 cup sugar and 1/2 c butter. Pour in 1/2 c boiling water over mixture and stir until blended.
In small bowl, sprinkle yeast and 1 t sugar over 1/2 c warm water. Stir to mix slightly. Let rest 5 minutes.
To mixture in large bowl, add flour, eggs, yeast mixture, and 1 c cold water. Mix well. Dough will be sticky. Cover bowl with plastic wrap; refrigerate 5 hours or overnight, stirring down dough if necessary.
On floured surface, roll half the dough into 18" by 12" rectangle. Melt 2 T butter and spread over rectangle. Spread 1 c brown sugar on butter and sprinkle generously with cinnamon. Beginning with the long side, roll up, jelly-roll fashion. Pinch the seam to seal. Cut into 1" thick slices and place on 2 greased cookie sheets, 1" apart. Let rise until doubled, about 1 hour. Bake at 350 degrees for about 15-18 minute or until golden brown. Repeat with remaining dough. Frost with your favorite glaze. Yield: 36 rolls using all the dough.
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