1 bottle red wine
1 bottle teryaki sauce
tony’s seasoning to taste
3-5 drops of hickory smoke flavoring (mesquite works in a pinch)
Trim most of the fat off the brisket and season with Tony’s. Sear on the grill– I usually just sear each side 10-15 mins then put in a pan. Once you put it int he pan pour 1 bottle of red wine (a good one that you would drink). Then pour 1 bottle of teryiaki sauce over the meat. Once you have the wine and teryaki sauce in the pan add a couple of drops of the smoke flavoring at a time. Taste the sauce at this point because the smoke flavoring is very strong and if you get too much it will be bitter, so add 2 drops stir and taste, you just need enough to enhance the smoke flavor. Cover the pan with foil and cook on 325- 350 degrees for approx 3- 3.5 hours or until fork tender.
With the sauce after the meat is done, I measure the amount of sauce and put 1 cup of rice for every 2 cups of juice. Add mushrooms and green onions, bring to a boil, reduce heat and cover, cook for about 20 min until the rice is done. (if you have some little pieces of the brisket that fall apart while you are slicing the meat throw the little pieces in the pot with the rice, makes it yummy and looks like you worked hard.) I usually use fresh mushrooms but canned will do just fine if you don’t have fresh.
1 cup all-purpose flour
1 tsp salt
1 tsp Italian seasoning or leaf oregano
1/8 tsp pepper
2/3 cup milk
ground beef or sausage
1/4 cup chopped onion
1 4-oz can mushrooms drained
1 cup pizza sauce
1 cup shredded Mozzarella cheese
Mix all until smooth.
Lighly grease and flour pizza pan (or spray with Pam). Pour batter into pan; tilt pan so batter covers bottom. Arrange meat, onion, mushrooms, olives, onion over batter.
Bake on low rack in oven at 425 for 25-30 minutes until golden brown. Remove from oven; drizzle with sauce and sprinkle with cheese. Return to oven for 10-15 mintues.
2 – 3 oz package cream cheese
2 tbsp Miracle Whip (or mayonnaise)
2 tbsp sugar
1 can cranberries
1 can crushed pineapple (drained)
1/2 cup nuts
1 cup whipped cream
Soften cream cheese and blend in miracle whip and sugar.
Add fruit and nuts.
Fold in whipped cream
Pour into pan. Freeze for 6 hours or overnight.
2 8 oz. pkg. cream cheese, softened
1 can black olives, drained and finely chopped
5 oz. (more or less) green olives, drained and finely chopped
3 green onions, finely chopped
1/4 t. seasoned salt (I usually use a bit more.)
1/8 t. chili powder (I usually use a bit more.)
pkg. flour tortillas, burrito size
Beat first 6 ingredients on low speed until well blended. Spread on flour tortillas. Roll up and cut on a diagonal. Serve with your favorite salsa.
3 stalks celery (chopped medium fine)
1/2 large chopped onion
1 small can mushrooms (pieces)
1 pkg frozen chopped broccoli
1 can cream of mushroom soup
1 roll of garlic cheese
Saute celery, onion & mushroom pieces in margarine. Cook broccoli as directed and drain well. Add mushroom soup. Melt cheese. Combine all.
1 1/2 C. cooked rice
1 can cream mushroom soup
1 sm jar cheese wiz (jalapeno)
1 pkg chopped broccoli
Mix all ingredients. Bake 20 minutes at 400
Sauteed Onion (with a clove or two of garlic)
1 can cream mushroom soup
8-10 oz Velveeta cubed
1-2 tablespoons finely chopped jalapenos
1 1/2 cups chopped broccoli cooked
2 C. cooked rice
Saute onion and garlic. Add cream soup and stir in cheese until melted. Add jalapenos, broccoli and rice. Stir until mixed well.
it’s a long story that i probably shouldn’t spend the last fifteen minutes of my work week lamenting over (i’ve spent plenty of time doing that today already). my old domain, shoelessruth.com was swiped from me after i forgot to renew and then didn’t pay to play the snatch and grab game. cause really, who wants that domain but me? if anyone is feel generous and has the time to battle it out, i’d love to have it back. but since i don’t have the energy to do that myself, here’s to a fresh start.
i’ll start working on this to get things back in order (and recipes posted for those of you who keep asking for them).