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Recipes
Puerto Rican Pulled Pork
By sarascharft
Combine garlic, pepper, oregano, olive oil, vinegar and salt
- 4 pounds Pork Shoulder/Butt
- 6 cloves Garlic - Pressed
- 1/4 tsp Ground Black Pepper
- 1 tsp Oregano
- 1-1/2 tbs Olive Oil
- 1-1/2 tbs White Vinegar
- 4 tsp Salt
Crepe Cake
By sarascharft
Crepes: The day before serving the cake, make the crepe batter and the pastry cream
- For the Crepe batter:
- 6 tablespoons butter
- 3 cups milk
- 6 eggs
- 1 1/2 cups all-purpose flour
- 7 tbsp. sugar
- Pinch salt
- vegetable oil
- For the vanilla pastry cream:
- 2 cups milk
- 1 tbsp. vanilla extract
- 6 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch - sifted
- 3 1/2 tbsp. butter
- To assemble the cake:
- 2 cups heavy cream
- 1 tablespoon sugar
- 3 tablespoons Kirsch
- icing sugar (optional)
Porcupine Meatballs
By sarascharft
Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper
- 1 1/2 pound lean ground beef
- 2/3 cup long-grain rice - uncooked
- 1/2 cup water
- 1/4 cup finely chopped onion
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 large can (15 ounces) tomato sauce
- 1 cup water
- 2 teaspoons Worcestershire sauce
Corn Dogs
By sarascharft
Bring 3 cups of water to boiling in a large saucepan
- 1 pound hot dogs
- 4 cups vegetable oil
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon vegetable shortening
- 1/3 cup milk
- 1 egg
- 8-10 wooden skewers
Pulled Pork
By sarascharft
Sprinkle pork with salt and pepper
- 3-1/2 lb (1.6 kg) pork shoulder blade roasts
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 tbsp (30 mL) vegetable oil
- 2 onions - diced
- 4 cloves garlic - minced
- 2 tbsp (30 mL) chili powder
- 2 tsp (10 mL) ground coriander
- 2 bay leaves
- 1/4 cup (60 mL) tomato paste
- 1 can (14 oz/398 mL) tomato sauce
- 2 tbsp (30 mL) packed brown sugar
- 2 tbsp (30 mL) cider vinegar
- 2 tbsp (30 mL) Worcestershire sauce
- 2 green onions - thinly sliced
Rosemary Chicken
By sarascharft
Preheat oven to 350 degrees
- 4 boneless skinless chicken breast halves
- 2 to 3 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 2 tablespoons minced fresh rosemary or 2 tsp. dried rosemary - crushed
- 1/2 cup Parmesan cheese
- salt and pepper to taste
Chicken Durango
By sarascharft
Pound chicken breasts until they are 1/2" thick
- 4 boneless - skinless chicken breasts
- 1 and 1/2 cups plain bread crumbs
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 cup milk
- 1/3 cup tarter sauce
- 4 pieces thinly sliced lean ham
- 4 pieces processed Swiss cheese
Hash Brown Casserole
By sarascharft
Preheat oven to 350 degrees F
- 2 pounds frozen hash browns - thawed
- 1/2 cup butter - melted
- 1 can (10.75 ounces) cream of chicken soup
- 1 pint sour cream
- 1/2 cup onion - chopped
- 2 cups grated cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
Twix Bars
By sarascharft
Preheat oven to 350 degrees
- 1/2 pound butter (unsalted)
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups flour
- 1 teaspoon vanilla
- 1 1/2 cups caramel baking chips
- 2 cups chocolate chips
- 1/4 cup coconut oil
Shamrock Shake
By sarascharft
Allow ice cream to soften for about 10 minutes so it will be easy to blend
- 2 cups vanilla ice cream
- 1/4 to 1/2 cup half-and-half
- 4 to 6 drops mint oil or mint extract
- 2 to 3 drops green food coloring
- Whipped cream