1 bottle Balsamic vinaigrette
1 bottle Kikkoman Baste and Glaze
1/2 cup brown sugar
3T Montreal steak seasoning
Mix, coat, marinade for 5 hours.
Take out of fridge 45 minutes before cooking.
Helen
Showing posts with label Sunday Meal. Show all posts
Showing posts with label Sunday Meal. Show all posts
Jen's Roast Marinade
Brown roast.
In separate bowl mix:
1 T rice vinegar
2-3 T beef base (if using on pork I use chicken base)
2 tsp minced garlic
1 whole onion chopped
1/4 cup brown sugar
2 T soy sauce
After browning roast put a little marinade under and on top of roast.
cover and cook at 220-250 for about 5 hours.
Helen
In separate bowl mix:
1 T rice vinegar
2-3 T beef base (if using on pork I use chicken base)
2 tsp minced garlic
1 whole onion chopped
1/4 cup brown sugar
2 T soy sauce
After browning roast put a little marinade under and on top of roast.
cover and cook at 220-250 for about 5 hours.
Helen
Barbecue Brisket
2 Tbs liquid smoke
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp garlic salt
1/4 cup Worchestershire sauce
4-5 lb beef brisket (I find them at Costco)
Barbecue sauce (I prefer Trader Joe's - if you have that store)
Combine ingredients and rub over surface of 4-5 lb brisket. Cover and refrigerate overnight. Put in large roasting pan; cover and bake at 272 degrees for 5 hours. Add water if needed. Pour one cup of BBQ sauce over meat. Bake one more hour. Let stand 15 min. Slice across the grain. Add some meat juice to BBQ sauce and heat for sauce. ( I don't generally love BBQ, but this is one of the best meat dishes I have EVER tasted! A must-try!!!)
Kami
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp garlic salt
1/4 cup Worchestershire sauce
4-5 lb beef brisket (I find them at Costco)
Barbecue sauce (I prefer Trader Joe's - if you have that store)
Combine ingredients and rub over surface of 4-5 lb brisket. Cover and refrigerate overnight. Put in large roasting pan; cover and bake at 272 degrees for 5 hours. Add water if needed. Pour one cup of BBQ sauce over meat. Bake one more hour. Let stand 15 min. Slice across the grain. Add some meat juice to BBQ sauce and heat for sauce. ( I don't generally love BBQ, but this is one of the best meat dishes I have EVER tasted! A must-try!!!)
Kami
Pork Roast With Plum Sauce
Rub:
2 garlic cloves, minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves
1/4 cup Dijonaise mustard
Rub on a three pound pork loin, trimmed and tied (mine aren't usually tied). Chop first three ingredients together, mix with mustard. Let sit for half an hour. Roast for one hour at 425. (Internal temp is 138).
Plum sauce:
1 cup plum preserves, 3 Tbsp. apple juice, 1 tsp dry mustard, 1 clove garlic, minced, 1 Tbsp dijonaise mustard. Heat just to melt.
Helen
2 garlic cloves, minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves
1/4 cup Dijonaise mustard
Rub on a three pound pork loin, trimmed and tied (mine aren't usually tied). Chop first three ingredients together, mix with mustard. Let sit for half an hour. Roast for one hour at 425. (Internal temp is 138).
Plum sauce:
1 cup plum preserves, 3 Tbsp. apple juice, 1 tsp dry mustard, 1 clove garlic, minced, 1 Tbsp dijonaise mustard. Heat just to melt.
Helen
Salt Roast
A large oven roast
1/2 c salt
Preheat oven to 325 degrees.
1. Place roast fat side up on the top of a broiling pan (the part of the pan with the drainage holes).
2. Place this part of the pan in the sink and coat the roast with salt. You can spray water on the roast to make more salt stick to the roast. Be sure there is a generous cap of salt on the roast.
3. Run water around the sides of the roasting pan until there is no more salt on the pan, this is important so that the drippings are not too salty to make into gravy.
4. Carefully place the top part of the broiling pan back on the bottom part trying not to knock any salt into the pan.
5. Place the pan with the roast on it into a 325 degree oven.
6. Cook for 3 hours depending on size, check roasting guidelines to be sure.
Grandpa Burton
1/2 c salt
Preheat oven to 325 degrees.
1. Place roast fat side up on the top of a broiling pan (the part of the pan with the drainage holes).
2. Place this part of the pan in the sink and coat the roast with salt. You can spray water on the roast to make more salt stick to the roast. Be sure there is a generous cap of salt on the roast.
3. Run water around the sides of the roasting pan until there is no more salt on the pan, this is important so that the drippings are not too salty to make into gravy.
4. Carefully place the top part of the broiling pan back on the bottom part trying not to knock any salt into the pan.
5. Place the pan with the roast on it into a 325 degree oven.
6. Cook for 3 hours depending on size, check roasting guidelines to be sure.
Grandpa Burton
French Bread
2 cups warm water
2 Tbsp sugar
1 Tbsp yeast
5 cups flour
2 tsp salt
1 egg white
Combine the water, sugar and yeast together in a mixer. Let it sit until dissolved and bubbly, about 5 minutes. Mix together the flour and salt for 5-7 minutes. Shape into two loaves; let rise until double. If desired warm oven to 200 degrees then turn off. Place bread in oven to speed up rising. To bake, spray loaves with water every 3-4 minutes for 15 minutes at 400 degrees. Bake an additional 5 minutes. Beat 1 egg white until frothy, brush onto loaves and sprinkle with sesame seeds, if desired. Bake 10 minutes more. Serve hot.
NOTE: For even crustier bread place a pan of water in the oven while it preheats and bread bakes.
Leftover stale bread makes great French toast.
For bread sticks, shape dough into 4” logs; dip into butter and roll in parmesan cheese. Let rise until double. Bake 10 to 12 minutes at 400 degrees.
Liz
2 Tbsp sugar
1 Tbsp yeast
5 cups flour
2 tsp salt
1 egg white
Combine the water, sugar and yeast together in a mixer. Let it sit until dissolved and bubbly, about 5 minutes. Mix together the flour and salt for 5-7 minutes. Shape into two loaves; let rise until double. If desired warm oven to 200 degrees then turn off. Place bread in oven to speed up rising. To bake, spray loaves with water every 3-4 minutes for 15 minutes at 400 degrees. Bake an additional 5 minutes. Beat 1 egg white until frothy, brush onto loaves and sprinkle with sesame seeds, if desired. Bake 10 minutes more. Serve hot.
NOTE: For even crustier bread place a pan of water in the oven while it preheats and bread bakes.
Leftover stale bread makes great French toast.
For bread sticks, shape dough into 4” logs; dip into butter and roll in parmesan cheese. Let rise until double. Bake 10 to 12 minutes at 400 degrees.
Liz
Rolls
1 heaping tablespoon yeast
½ cup warm water
1 cube butter, melted
1 cup milk
1 teaspoon salt
3 eggs
½ cup sugar, plus a pinch for the yeast
4 to 5 cups flour
1. In a large mixing bowl combine the yeast, water and a pinch of sugar (in that order) and let it sit for 5-10 minutes. Meanwhile, melt the butter and remove from heat. Then add the milk to it so that it cools down.
2. In the bowl that has the yeast add butter/milk mixture, salt, eggs, and sugar. Stir this until the eggs are broken up. Then add the flour, one cup at a time. Continue to add flour until the dough is slightly sticky and the mixing pulls part of the dough away from the sides of the bowl. (It is always better to have less flour than too much because you can always add more later.) Mix dough for about 5 minutes. Put plastic wrap over the bowl and let it rise in warm place until double the size, about 1-2 hours. Punch it down and let it rise again. You can heat the oven to 200 degrees for 10 minutes and then turn off the oven and place the bowl of dough in the oven for a faster rising time.
3. On a floured surface cut dough in half, put half back in bowl. With other half, roll it out and cut into desired shape (triangles, circles or knots). Brush a cookie sheet with melted butter. Put rolls on cookie sheet and cover with plastic wrap. Let them rise for 15-30 minutes. Remove wrap and bake at 400 degrees for 7 to 8 minutes or until light brown. Enjoy warm with jam or cinnamon and sugar.
4. With the other half of dough you can make more rolls now or let it rise again and make them later in the day. Or you can make cinnamon rolls or orange rolls.
Becky
½ cup warm water
1 cube butter, melted
1 cup milk
1 teaspoon salt
3 eggs
½ cup sugar, plus a pinch for the yeast
4 to 5 cups flour
1. In a large mixing bowl combine the yeast, water and a pinch of sugar (in that order) and let it sit for 5-10 minutes. Meanwhile, melt the butter and remove from heat. Then add the milk to it so that it cools down.
2. In the bowl that has the yeast add butter/milk mixture, salt, eggs, and sugar. Stir this until the eggs are broken up. Then add the flour, one cup at a time. Continue to add flour until the dough is slightly sticky and the mixing pulls part of the dough away from the sides of the bowl. (It is always better to have less flour than too much because you can always add more later.) Mix dough for about 5 minutes. Put plastic wrap over the bowl and let it rise in warm place until double the size, about 1-2 hours. Punch it down and let it rise again. You can heat the oven to 200 degrees for 10 minutes and then turn off the oven and place the bowl of dough in the oven for a faster rising time.
3. On a floured surface cut dough in half, put half back in bowl. With other half, roll it out and cut into desired shape (triangles, circles or knots). Brush a cookie sheet with melted butter. Put rolls on cookie sheet and cover with plastic wrap. Let them rise for 15-30 minutes. Remove wrap and bake at 400 degrees for 7 to 8 minutes or until light brown. Enjoy warm with jam or cinnamon and sugar.
4. With the other half of dough you can make more rolls now or let it rise again and make them later in the day. Or you can make cinnamon rolls or orange rolls.
Becky
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