These are just some of the foods that YOU can make too! Recipes can be found in the search.
These are just some of the FOODS that YOU can make too.
Some FOODS that YOU can make too!
Leave a reply
Tag Archives: #recipe
FOODS that YOU Can Make Too!
These are just a few of the foods that YOU can make too! Recipes can be found in the search.
These are just some of the FOODS that YOU can make too!
Share this:
FOODS that YOU Can Make Too!
These are just a few of the recipes that you can make too and can find in the search.
These are just some of the FOODS that YOU can make too!
Share this:
FOODS that YOU can make too!
These are only few of the recipes that you can find in the search here at www.TheFORKINGTrurh,com of FOODS that YOU can make too!
These are just some of the FOODS that YOU can make too!
Share this:
Foods that YOU can make too!
These are only a few of the recipes that you can find here in the search for FOODS that YOU can make too! The recipes can found here in the search.
These were only a few of the Foods that YOU can make too!
Share this:
No Measurements Falling Apart Tender Chuck Roast Recipe
I found a Chuck Roast on Sale so I thought I’d give it a try. (It weighted 2.12 pounds) It also came rubbed with salt, pepper, and garlic. (preheat oven to 275F)
I sliced up three onions.
grated 8 garlic cloves
sliced up two carrots
On the side I had a bowl and added filtered water.
To the water I mixed in a small can of tomato paste and added a heaping spoon of
Better Than Bouillon Brand Chipotle Soup base and mixed it up.
I poured it over the meat and vegetables in the pan till it was about 1 1/2 inches from the top of pan.
Than I covered the pan with foil.
I checked on it after 4 hours and it wasn’t done yet.
I check on it after 5 hours and much better but not tender as I wanted.
So I let it go 6 and 1/2 hours and this time I think it”s perfect.
It’s delicious and falling apart perfect and flavorful.
Got lots of Happy mouths here! Latter to serve I mixed in small pasta shells and sweet charred roasted corn kernels to serve and it was very delicious.
ENJOY!!!!
Share this:
Foods that YOU can make too
These are foods that you can make too. Most of the recipes can be found here on www.TheFORKINGTruth.com
Up above are Corned Beef and Cabbage Hand Pies. For this one I just bought already brined corned beef briskets and added some spices, onion, garlic, carrots. I cooked the cabbage in the liquid from the finished corned beefs and just stuck some in those hand pies that I make every so often.
Potato and Cheese Stuffed mini bell peppers (no recipe)
Falafel flavored meatballs (but wrapped with egg roll wrapper) embellished with hummus
Apple hand pies
Pizza-tashen
My famous chipotle rice cheese stuffed peppers with potato string crust
Mac-n-cheese stuffed potatoes (no recipe just bake potatoes, hallow them out, salt & pepper, stuff with macaroni and cheese…I always wing macaroni and cheese and make it different all the time depending on what cheeses I have but always try to make it with lots of American and cheddar cheese.
Crepes – mixed fruit – some with sweet cheese and others with chocolate cream
Spinach Mozzarella and Feta Crepes (sorry forgot twice to photo before wrap and after wrap)
Potato Knishes
Homemade crackers (crisp breads shaped different) with homemade hummus
Served the above with deviled eggs.
Made Challah Rolls
These are just some of the foods that YOU can make too!
Share this:
Spiced Brown Sugar Custard Filled Squash with Maple Bourbon Walnuts Recipe
This is a variation of a coconut custard filled squash I did.
It’s basically the same but instead of coconut milk I used evaporated milk and also changed the sugar to dark brown sugar in the custard and the nuts because I’ve discovered that dark brown sugar is much tastier.
Ingredients for around 8 or more servings
4 squash (acorn or something similar) cut in half and remove seeds
a few squirts olive oil
fresh ground sea salt
fresh ground black pepper
1-12oz size can of evaporated milk (for custard)
3 eggs beaten (for custard)
1 Tablespoon corn starch (for custard)
1 teaspoon ground ginger (for custard)
1 teaspoon ground cinnamon (for custard)
1/2 teaspoon ground nutmeg (for custard)
3/4 cup dark brown sugar (for custard) or a little more if you want sweeter
pinch sea salt (for custard)
2 cups walnuts (walnut topping)
4 Tablespoons unsalted butter – melted (walnut topping)
2 teaspoons Walkins Maple Bourbon Rub) (walnut topping)
2 Tablespoons dark brown sugar (walnut topping)
non stick spray
Directions
Preheat oven to 350F.
On sheet pans spray with olive oil and grind fresh sea salt and fresh black pepper.
Put the cut cleaned squashes cut side down on the sheet pan(s).
These stay in the oven for 30 minutes. While the squash are cooking make the custard filling. In a large bowl combine the evaporated milk, eggs, corn starch, ginger, cinnamon, nutmeg, salt, and brown sugar.
The squash should be coming out of the oven soon. They need to cool enough so you can pull off any stems that stick out. Flip them over so you can fill them with custard. I found it easiest to sit the pans on the middle rack and then pour in the custard filling. Depending on the size of your squash they will take 45-60 minutes to cook the custard all the way.
Walnuts – Combine walnuts, butter, Walkins Maple Bourbon Rub, dark brown sugar and mix well. Spread this out on a non stick sprayed sheet pan. This goes on the top rack in your oven along with the custard filled squash for only 10 or up to 15 minutes..
Remember some of the custard filled squash will be ready before some of the others. You can tell by moving the rack and can see if the custard is set or still jiggles. Add walnuts to the top and enjoy either warm or chilled.
ENJOY!!!
Share this:
Boursin Style Cheese Recipe
This is an easy Boursin Style Cheese Recipe. It’s basically cream cheese, butter, sour cream, some herbs and sweet roasted whipped garlic. I do note that I used dried herbs because it would cost a lot here to buy all fresh herbs. Serving size is always difficult to determine. I’d say that it makes around 12 servings. (Pro Tip – It’s my big fat secret in my deviled eggs that I’ve been making. Everyone says that they are extra delicious)
16 oz cream cheese – room temperature
4 oz butter – room temperature
1/2 cup sour cream
2 oz sweet roasted garlic whipped (roast lots of garlic cloves with olive oil at 300F covered for about an hour – whip- add a splash of honey so it stays fresh or freeze in small portions)
1/2 cup grated parmesan cheese
2 teaspoons parsley
1 teaspoon dried dill
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon chives
1/2 teaspoon ground black pepper
1/2 teaspoon piment d’ espelette
1/4 teaspoon thyme
Instructions – mix well. Taste. Adjust if you care too!
ENJOY!!!!!
Share this:
Mostarda Style Cranberry Orange Sauce Recipe
This Mostarda Style Cranberry Orange is something different that you might want to try for your Thanksgiving Turkey. It’s not too sweet and is sort of light and refreshing. True Fruit Mostarda is made from candied fruit and mustard syrup since I didn’t use candied fruit or mustard syrup I called the recipe “Mostarda Style.” Serving size is hard to determine. My guess is up to ten servings.
Ingredients
1 12oz bag of cranberries
2 oranges – use all the zest and put to the side and remove the rest of the skin and chop the fruit into small pieces
1 cup dark brown sugar
1/4 cup dry white wine
1/2 cup water
1 Tablespoon dry mustard
1/4 teaspoon cinnamon\
1/4 teaspoon ground star anise
1/4 teaspoon course sea salt
Directions
Everything except for the zest goes in a medium sized pot on high heat. Stir and turn down to medium when it starts to boil. Stir occasionally and continue to cook until the berries burst. When it’s done stir in the orange zest.
Serve either warm or chilled.
ENJOY!!!!
