Cooking Weblog

Here is a great Pork roast, baked beans and potato salad recipe for you. wonderfully juicy pork, succulent baked beans and delicious potato salad. It makes a great lunch or dinner. Great for camping or picnics too. I hope you enjoy it as much as I do.

Ingredients: Pork

2 1/2 lbs. boneless pork roast

1 teas. salt

1/2 teas. cracked pepper

1/2 teas. garlic powder

2 1/2 teas. brown sugar

1/4 teas. ground sage

1/2 teas. rosemary, crushed

1 teas. onion powder

1/4 teas. celery seed

Method:

Add all seasonings together in a small bowl and mix well. Spread over pork roast andrub well. You want the seasoning to be incorporated into the meat thoroughly.Insert onto rotisserie spit and secure. Place in rotisserie and bake at 350 degrees for 1 1/2 hours. Let rest for 5-10 minutes. Slice thin and serve.

Note: This can be done in the oven as well by placing on a rack in a baking dish.

Refrigerate any unused portions. Good for 3-4 days. Also freezes well.

Ingredients: Baked Beans

1 lb. dry pinto beans

5 slices bacon (thick cut, small diced)

1 1/2 tbsp. salt

1 tbsp. cracked pepper

1 tbsp. crushed garlic

1 tbsp. onion powder

1/2 onion fine diced

1/4 green pepper fine diced

1 stalk celery fine diced

6 cups water

Method:

Combine all ingredients into a 5 quart stock pot. Bring to a boil and cook for 1/2 hour. Reduce heat and simmer for 4 hours covered until beans are nice and soft, stirring occasionally.

Ingredients: Sauce for beans

1 cup ketchup

1 cup water

2 tbsp. mustard

1 tbsp. apple cider vinegar

1/2 teas salt

2 teas. karo syrup or corn syrup

1 tbsp. cracked pepper

1 1/2 teas. onion powder

2 teas. crushed garlic

1 teas. oregano

1/2 teas. sugar

8 oz. barbecue sauce

Method:

Add all ingredients to a 2 quart sauce pan and bring to a slow boil. Reduce heat and simmer for 1/2 an hour, stirring occasionally. Add sauce to beans and pour into a 5 to 6 quart baking dish (clay works best). Bake at 350 degrees for 1 hour. Remove from oven and let stand for 10 minutes, serve immediately. Refrigerate any unused portions. Good for about a week. Can be frozen.

Serves about 20

Ingredients: Potato Salad

6-8 red potatoes (about 2 lbs.) 3/4in. cubes

1 cup chicken broth

water

1 stalk celery, diced

1/4 green pepper, diced

1/4 red pepper, diced

1/4 onion, diced

3/4 cup mayonnaise

1 heaping tbsp. mustard

1 heaping tbsp. pickle relish

1/8 teas. salt

1/8 teas. pepper

Method:

Add potatoes and chicken broth to a 5 quart stock pot. Add water to cover. Boil for 20 minutes, until potatoes are soft but still firm. Note: This can be tricky, if you boil them too long you will end up with mashed potato salad. Not long enough and the potatoes will be crunchy. A good way to tell when they are done is to stick a fork in a cube, the potato should stay on the fork and not slide off.

Drain the potatoes and let them cool,add to a large mixing bowl. Combine all other ingredients, folding them in. Try not to break the potatoes up to much. Refrigerate for 1 hour. Serve. Refrigerated any unused portions. Good for about a week.

Serves about 8

Here’s the finished product. Enjoy!!

Need kitchen supplies? Check out  www.onestopcook.com

Aluminum cookware has been around for a long time and has been improved a lot from the early days. It is one of the most popular types of cookware a long with stainless steel and cast iron. More than half of all cookware sold today is made of aluminum. Researchers have suggested that aluminum can cause Alzheimer’s but there is no evidence to prove that in the case of cookware. To be safe, avoid cooking highly acidic or salty foods in aluminum pans as low grade aluminum cookware will leach out small amounts of aluminum into your food and the pans get pitted.

There are a few different types of aluminum cookware on the market today such as pressed, cast, and anodized. Lets take a look at these.

Pressed aluminum is the most inexpensive and is usually found in the cookware aisle of the supermarket or retail store. It is cheap to buy and usually has the screw in type handle and are thin in thickness. It is also the most made on the market today. They don’t last very long and the handles usually fall off or get loose easily, after all, you get what you pay for. I really don’t recommend this type because you will end up spending more money in the long run and your food quality will not be as good.

Cast aluminum is a slower and more expensive process but the end result is that it is usually thicker than pressed aluminum. The bottom and rims can be made thicker than the sidewalls also. This makes it harder to to warp or “go out of round”. Cast aluminum is more porous than pressed aluminum which makes for better heat retention. For cookware, other than copper, aluminum has the best conductivity. Be careful when buying these first two types of aluminum cookware, make sure you read the label. Most types are either polished or coated which makes it very difficult to tell what you are getting and you don’t want to pay more than you should.

Lastly, anodized, or hard anodized, aluminum cookware which is the top of the line and what I would recommend. Hard anodizing is an electro-chemical process that increases the natural oxide film in aluminum. This process also gives the aluminum a hard non oxidizing finish which is nonstick and scratch resistant. It does not react with salty or acidic foods. The aluminum surface also becomes harder than steel. You can probably imagine how durable this is. The way to tell if you have hard anodized aluminum cookware is that the pans turn a dark gray after the anodizing process. This type of aluminum cookware is the most expensive of all the aluminum types but well worth it. Nonstick, easy to clean and light weight. I would put his type of aluminum cookware right up there with stainless steel, copper and cast iron.

If you would like to look out some awesome cookware at discount prices check out my website at www.onestopcook.com

Have a Great Day!!

David

Here is a great meatloaf recipe for you! Juicy and moist with lots of tasty flavors. You’ll want to try this!

Ingredients:

2 1/2lbs. hamburger 22%

1 stalk celery (fine dice)

1/2 onion (fine dice)

1/4 green pepper (fine dice)

1/4 red pepper (fine dice)

15oz. can stewed tomatoes

1 teas. salt

2/3 teas. pepper

1 1/2 teas. crushed garlic

1 tbls. dry parsley

1 teas. dry oregano (crushed)

4 teas. worstechier sauce

1 cup Italian bread crumbs

Method: (meatloaf)

In a large bowl add all ingredients except stewed tomatoes. Take 1/3 of the stewed tomatoes (the biggest chunks) and fine dice. Then add those to your mix. Using your hands, mix thoroughly. Reserve remaining tomatoes.

Line a loaf pan with plastic wrap and fill with the meat mixture, packing it down to get the air out. You want it to be nice and evenly packed. Turn it out onto a cookie sheet, the packed meatloaf should hold its shape, remove plastic wrap. Preheat your oven to 350 degrees and place meatloaf on middle rack turning it around halfway through cooking for even baking. Cook for about 1 hour and 15 minutes.

Method (sauce)

In a 1 qt. sauce pan simmer the remaining stewed tomatoes for approximately 45 minutes breaking tomato chunks down to a thick slightly chunky sauce. You want the sauce to reduce by half. Add a pinch of sugar if your sauce is too acidic.

Add sauce to the top of your meatloaf when there is about 15 minutes left on the cook time of your meatloaf. When the time is up remove your meatloaf and let stand for 5 to 10 minutes. You want to have an internal temperature of at least 150-155 degrees.

Slice into about 3/4 inch pieces. Makes about 10 to 12 pieces.

Serve immediately and refrigerate any leftover pieces. Makes a great meatloaf sandwich!

Mashed Potatoes

Ingredients:

2 to 3 lbs. red potatoes 1in. dice

2 cups chicken broth

1 cube butter or margarine

3/4 cup milk

Water

Salt and pepper to taste

Method:

Add potatoes, chicken broth, salt and pepper to a 5qt. stock pot and add water to cover potatoes. Boil for about 20 minutes, until potatoes are fork tender. Drain excess liquid and add butter and milk. Mash with a potato masher. For whipped potatoes use a whisk.

Add your favorite home made gravy.

Makes about 8 portions.

I hope you will try it, it’s moist and full of flavor.

For those of you who are reading this and would like me to create a recipe for one of your favorite foods feel free to leave me a comment and I’ll see what I can do for you.

I also have a website with great deals on cookware. You can find it at www.onestopcook.com

Take care and Happy Cooking!

Here is a great recipe for shredded beef tacos. If you like tacos this is for you!

Ingredients:

2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )

1 1/2 tbsp. salt

1 tbsp. pepper

1 tbsp. cumin

1 1/2 tbsp. chili powder ( light or dark )

1 tbsp. garlic powder

1 tbsp. onion powder

4 bay leaves

1 onion ( small dice )

2/3 head lettuce ( shredded )

2 tomatoes ( small dice )

3 oz. cheddar cheese ( shredded )

16-20 corn tortillas ( 6in. )

2-3 cups oil ( corn or vegetable )

toothpicks

Method: (meat)

Add meat, salt, pepper, cumin, chili powder, onion powder, garlic powder, and bay leaves to a 3 to 5qt. pot. Add water to cover, about 1/2in. over the top of the meat and boil covered for 2 hours stirring occasionally.

Add diced onion and boil for 1 more hour covered stirring occasionally. At this point the meat should start to break down. Remove bay leaves and continue to break it down using a wooden spoon or spatula ( I like the spatula ). Continue to boil uncovered until the liquid has evaporated and continue to shred the meat with the wooden spoon or spatula.The meat should be completely shredded after about 4 hours. Set aside and let cool to warm or room temperature.

Method: (tortillas)

Heat oil in an 8in. cast iron skillet for more even cooking. You can use any 8in. skillet, I just like the performance of cast iron for frying. Or use a deep fryer. Never fill pan more than 1/2 full of oil, it may bubble over during cooking.Heat to 350 degrees. It is very important to reach 350 degrees or the tortillas will not cook right. With a pair of tongs place 1 tortilla into the oil and fry for about 3-5 seconds, just long enough to make the tortillas pliable and easy to work with. Repeat process until all tortillas are cooked, stack them on a plate, flip the entire stack over and get ready for assembly.

Note: Always be careful when using hot oil it can be very dangerous if not handled properly.

Assembly: (tacos)

Take about 2 to 3oz. of shredded beef and place on upper half of the tortilla. Fold the tortilla in half and insert 2 toothpicks. Kind of like sewing. Repeat until all of the tacos are done. You might want to turn the heat down on the oil while doing this.

Cooking:

Take 2 to 3 tacos at a time and place into 350 degree oil and cook for about 1 to 3 minutes a side, or until crispy. You might notice after a batch or two that the oil will lower in temperature. There is something called “recovery time” when using hot oil. This is caused by putting a cool product into something hot.

Remove tacos and let stand for 1 minute. Remove toothpicks, open and add shredded lettuce and diced tomatoes. You’re ready to eat!

This is a good time to add your favorite toppings such as: hot sauce, sour cream, guacamole, pico de gallo or anything else you like.

Note: It is best to cook your tacos just before you eat for best results. Any uncooked tacos can be refrigerated for a few days but do not freeze them, the tortillas will fall apart when frying after being frozen.

Need kitchen supplies?  Check out  www.onestopcook.com

Ingredients:

2 lbs. hamburger ( 15% )

2 tbsp. salt

2 tbsp. pepper

3 tbsp. sugar

2 1/2 tbsp. garlic (granulated)

3 tbsp. dry oregano

1 1/2 tbsp. marjoram

3-4 bay leaves (dried)

1 onion (small dice)

1/4 green pepper (small dice)

1/4 red pepper (small dice)

28oz. can crushed tomato

28oz. can whole tomato

6oz. can tomato paste

3 large eggs

16oz. ball mozzarella cheese

15oz. ricotta cheese

5oz. Parmesan cheese

8oz. cooked spinach (chopped fine)

1 1/2 cups water

1 1/4lbs. dry lasagna noodles

Method: ( meat/sauce )

In a 5 qt. pot add hamburger, 2 tbsp. salt, 1 tbsp. pepper, 1 tbsp. oregano, 1 tbsp. marjoram, 1 tbsp. garlic and cook until hamburger is browned, breaking up hamburger into very small pieces. Add 1/4 chopped green pepper, 1/4 chopped red pepper and chopped onion. Cook just long enough to sweat vegetables. Remove most of the mixture (about 2/3’s) and reserve for later. Add to remaining meat the crushed tomatoes and whole tomatoes (squeeze whole tomatoes in your hands to break them down into smaller pieces). Add tomato paste, water, 1 tbsp. oregano, 1 teas. marjoram, 1 tbsp. garlic, 1 teas. pepper, sugar and 3 to 4 dry bay leaves. Simmer for 1 hour stirring occasionally.

Method cheese )

Mix well in a large bowl, 8oz. mozzarella cheese, 15oz. ricotta cheese, 2 oz shredded Parmesan cheese, 8 oz. spinach ( small chopped ), 3 eggs, 1 tbsp. oregano, 1 teas. garlic and 1/2 teas. pepper.

Assembly:

In a medium size baking dish (9×11) add about a 1/8in. layer of the sauce (about a cup) to cover the bottom. Add one layer of dry lasagna noodles. Add 1/4 of the cheese mix spreading to cover. Add 1/4 of the reserved meat mix spreading to cover. Repeat process starting with the sauce, then noodles, then cheese then meat. You should get 3 layers ending with the noodles on top. Add just enough sauce on top of the last layer of noodles to cover. Sprinkle 4oz. shredded mozzarella and 1/2oz. shredded Parmesan cheese. Makes two lasagnas.

Bake for one hour at 350 degrees of until cheese starts to brown.

Here’s a tip, about half way through baking, turn lasagnas around to ensure even cooking. I hope you like this as much as I do. For great deals on cookware please visit http://www.onestopcook.com