Home of Rhett & Link fans - the Mythical Beasts!
Meats from the oven
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Permalink Reply by Tammy (Landshark) on
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Kommunity Pot Roast
I nabbed this recipe from Paula Deen. Her version is called "Fool-proof Standing Rib Roast," but I substitute any kind of roast, chuck roast, pork roast, etc. It turns out amazing every time. This is the most tender ("always tender" like Mr. Spriggs BBQ!) and flavorful pot roast recipe I've found! Girls, make this one for your man, and he will tell you it's as good as his Momma's if not better! AND bonus 5 minute prep time!
Paula's recipe is for the meat only. But you can add potatoes, carrots, celery, onions, etc. to the pot before you throw it in the oven. I make mine with veggies every time for a Sunday dinner comfort food fix! The important part is DON'T OPEN THE OVEN till the end. No peeking!
Foolproof Standing Rib Roast
Recipe courtesy Paula Deen
Prep Time:5 min (a little more if cutting veggies)
Cook Time:4 hr
Ingredients
•1 (5-pound) standing beef rib roast (or substitute roast of your choice)
•1 tablespoon House Seasoning, recipe follows
Directions
Preheat oven to 375 degrees F.
Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the House Seasoning. Place roast in a covered pot (on top of a layer of veggies if you're adding veggies, then cover the roast with remaining veggies). Bake for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. About 1 hour before serving time, turn oven to 375 degrees F to reheat the roast. (I skip this part--we like the temp it's at after 3 hours with the oven off).
Cook's Note: Do not remove roast or re-open the oven door from the time roast is put in until ready to serve.
House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup ground black pepper
Mix ingredients together and store in an airtight container for up to 6 months. -
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Permalink Reply by Michelle Kissinger (Mimi) on
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I don't have a picture but I assure you that these are the most delicious pork chops ever!!
Bacon Wrapped Stuffed Pork Chops
1 box pork stuffing mix - cooked as directed on box
4 thick cut center pork chops
onion salt
garlic salt
pepper
bacon
2 Tbs olive oil
Preheat oven to 375 degrees
1. Cut a pocket into each pork chop lengthwise - salt inside pocket with generous dashes of onion salt, garlic salt, and pepper.
2. Fill pocket with cooked stuffing.
3. Generously season outside of pork chops with onion salt, garlic salt, and pepper.
4. Wrap each pork chop with three or four slices of raw bacon..until the pork chop is covered.
5. Heat olive oil in pan
6. Brown bacon wrapped pork chops on each side
7. Bake chops in preheated oven for approximately 20 25 minutes or until internal temperature reaches 160 degrees or there is no pink left in pork and bacon appears brown and somewhat crispy.
Enjoy with sauteed garlic asparagus or salad. -
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K-ModPermalink Reply by Gumbo123 on -
Heavenly Ham
Purchase a fully cooked Smithfield style bone-in ham - - whole, shank or picnic it doesn't matter, just so it will fit in the largest heavy pot you own.
Trim off any excess fat (although the Smithfield brand that I get at WalMart or Kroger are usually very lean) and place in the pot. Season liberally with salt, black pepper & garlic powder, then add a couple of bay leaves, a roughly chopped onion, a couple of sliced apples and a hand-full of raisins. Pour in a whole 2-liter bottle of good root beer (Barq's!) and cover the pot tightly with either an oven proof lid or heavy tin foil. Bake in oven at 350 degrees for at least 6 hours or until the meat literally falls off the bone. On holidays, I usually put in the oven around midnight and then go to bed so that it's ready the next morning.
Remove the ham from the pot with tongs or two large spoons - - no need to slice, it should just shred into pieces - - and place in a pan or serving platter. The bone goes to Fido, and he'll love you forever.
Reserve the rootbeer & ham drippings liquid, skimming out as much oil from the ham fat as possible. In a saucepan on the stovetop, combine 2 cups of liquid with 2 cups brown sugar and 2 tablespoons spicy brown mustard. Heat to a boil and reduce to about half so that it has a consistency of maple syrup (will get thicker when it cools). Some folks prefer the ham without this glaze, so just serve at the table as an option. ENJOY! -
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Permalink Reply by Christine (Raeful Ladybug) on
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This recipe is one of the easiest recipes to make and very tasty!!! :)
* 2 tablespoons butter, melted
* 1 tablespoon reduced-sodium soy sauce
* 2 boneless skinless chicken breast halves (5 ounces each)
* 1 tablespoon grated Parmesan cheese
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon garlic salt
* 1/4 teaspoon paprika
Directions
* In a shallow bowl, combine butter and soy sauce; dip chicken on both sides. Place in a shallow baking dish. Sprinkle with the Parmesan cheese, Italian seasoning, garlic salt and paprika.
* Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 170°. Yield: 2 servings.
I found this recipe here, http://www.tasteofhome.com/Recipes/Flavorful-Chicken -
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“High Speed*” Ham Balls
(*cause they go fast!!)
4 lbs ham loaf (sold at Fareway)
6 eggs
1 C milk
1 ½ sleeves crushed saltine crackers
Garlic powder, onion powder
Crushed red pepper (optional)
Glaze
Equal parts ketchup, mustard, and brown sugar and stir well.
Preheat oven to 350. Blend ham loaf in a large bowl with eggs, milk, and crushed crackers. Add garlic and onion powder to taste. Add crushed red pepper to taste (optional). Form into 2” size balls and place into sprayed 9x13 pan. For this recipe you will need two 9x13 pans, but you can reduce the recipe by half. Spoon the glaze over each meatball. Bake for 50-60 minutes, uncovered. Serve immediately or place in crockpot to serve at potluck. Makes about 48 meatballs and fills one standard-sized crock pot.
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PS---this recipe won me top prize at yesterday's potluck contest at work. It holds up very well in the crockpot. I named it "high speed" ham balls cause I work for the local internet/cable/phone company (high speed internet, get it?) They were gone very quickly once word got out. Enjoy!