How about some really SLOW and LONG cooking ideas!.....?!
I'm tired of all the requests for "really QUICK" recipes!. That's not my idea of cooking-- that's just the "get it out of the way" mentality!. It's more for people who DON'T like cooking!. Slow and long cooking usually means authentic!.
I'll start it off-- I made great ribs last week!. First a bar-b-que marinate that took THREE DAYS in the fridge!. I boiled them in the marinade and water for an hour and a half and put them in the smoker for FOUR hours!. Total prep time about 80 hours!.Www@FoodAQ@Com
I'll start it off-- I made great ribs last week!. First a bar-b-que marinate that took THREE DAYS in the fridge!. I boiled them in the marinade and water for an hour and a half and put them in the smoker for FOUR hours!. Total prep time about 80 hours!.Www@FoodAQ@Com
Answers:
Pretty close to what you're doing with both ribs or brisket!. Marinate 24 hours but bake them, in foil, as opposed to boiling them before smoking them!.
Or!.!.!.!.skip the pre-cooking and cook 8-12 hours in the smoker using a basting sauce along the way (like the vinegar based sauces used in the Carolinas) for both ribs and brisket and then sauce in the last hour!.
Save the "burnt ends" in the freezer to use when making a batch of baked beans!.
Making your own BBQ sauce is part of the fun and if you don't want to sauce them as a whole, you can make a finishing sauce to be served at the table!. There's zillions of recipes on the net!.Www@FoodAQ@Com
Or!.!.!.!.skip the pre-cooking and cook 8-12 hours in the smoker using a basting sauce along the way (like the vinegar based sauces used in the Carolinas) for both ribs and brisket and then sauce in the last hour!.
Save the "burnt ends" in the freezer to use when making a batch of baked beans!.
Making your own BBQ sauce is part of the fun and if you don't want to sauce them as a whole, you can make a finishing sauce to be served at the table!. There's zillions of recipes on the net!.Www@FoodAQ@Com
Lamb shanks in a crock pot!.
Just throw in the shanks, any veg and a can of diced tomatoes some stock and leave it for the day!.
2 hours before serving throw in some pasta, thicken if you want or throw it in the oven with dumplings for a final cook!.
Either way slow and long but easy as wellWww@FoodAQ@Com
Just throw in the shanks, any veg and a can of diced tomatoes some stock and leave it for the day!.
2 hours before serving throw in some pasta, thicken if you want or throw it in the oven with dumplings for a final cook!.
Either way slow and long but easy as wellWww@FoodAQ@Com
This is one of my very favorite recipes!. The preparation is quite time consuming, and definitely worth the effort! Enjoy! :)
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World's BEST Lasagna!
INGREDIENTS:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves fresh garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6!.5 ounce) cans canned tomato sauce
1/2 cup Merlot (wine)
2 tablespoons white sugar
1 1/2 teaspoons fresh basil
1/2 teaspoon fennel seeds (optional)
2 teaspoons Italian seasoning
1 tablespoon salt
1/4 teaspoon coarsely ground black pepper
6 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup shredded Parmesan cheese
1 cup shredded Provelone cheese
DIRECTIONS:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned!. Stir in crushed tomatoes, tomato paste, tomato sauce, and Merlot (wine)!. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 3 tablespoons parsley!. Simmer, covered, for about 1 1/2 hours, stirring occasionally!.
Bring a large pot of lightly salted water to a boil!. Cook lasagna noodles in boiling water for 8 to 10 minutes!. Drain noodles, and rinse with cold water!. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt!.
Preheat oven to 375 degrees F!.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish!. Arrange 6 noodles lengthwise over meat sauce!. Spread with one half of the ricotta cheese mixture!. Top with a third of mozzarella cheese slices!. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese and 1/2 the Provel cheese!. Repeat layers, and top with remaining mozzarella, Parmesan cheese and Provel cheese!.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese!.
Bake in preheated oven for 25 minutes!. Remove foil, and bake an additional 25 minutes!. Cool for 15 minutes before serving!.Www@FoodAQ@Com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
World's BEST Lasagna!
INGREDIENTS:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves fresh garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6!.5 ounce) cans canned tomato sauce
1/2 cup Merlot (wine)
2 tablespoons white sugar
1 1/2 teaspoons fresh basil
1/2 teaspoon fennel seeds (optional)
2 teaspoons Italian seasoning
1 tablespoon salt
1/4 teaspoon coarsely ground black pepper
6 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup shredded Parmesan cheese
1 cup shredded Provelone cheese
DIRECTIONS:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned!. Stir in crushed tomatoes, tomato paste, tomato sauce, and Merlot (wine)!. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 3 tablespoons parsley!. Simmer, covered, for about 1 1/2 hours, stirring occasionally!.
Bring a large pot of lightly salted water to a boil!. Cook lasagna noodles in boiling water for 8 to 10 minutes!. Drain noodles, and rinse with cold water!. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt!.
Preheat oven to 375 degrees F!.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish!. Arrange 6 noodles lengthwise over meat sauce!. Spread with one half of the ricotta cheese mixture!. Top with a third of mozzarella cheese slices!. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese and 1/2 the Provel cheese!. Repeat layers, and top with remaining mozzarella, Parmesan cheese and Provel cheese!.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese!.
Bake in preheated oven for 25 minutes!. Remove foil, and bake an additional 25 minutes!. Cool for 15 minutes before serving!.Www@FoodAQ@Com