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Post by lucyg on Jul 4, 2016 23:50:15 GMT
lucyg - try using a plastic straw to push the pit out... or a chopstick. Thank you! Brilliant ideas. I'm about to get started and just remembered to check back here.
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paget
Drama Llama
Posts: 6,746
Jun 25, 2014 21:16:39 GMT
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Post by paget on Jul 5, 2016 0:03:14 GMT
I made a ton of meatballs the other day- some for that day's dinner, some for spagetti and meatballs tomorrow and today I used some of the meatballs in calzones. They turned out pretty great! We also had fruit and leftover Texas sheet cake.
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Deleted
Posts: 0
May 6, 2024 10:23:03 GMT
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Post by Deleted on Jul 5, 2016 0:31:25 GMT
A dish I kind of just made up. I think I will call it Skili or Enchili. I browned onions and ground beef, seasoned it with taco seasoning, then added a big can of green enchilada sauce and a can of black beans. We put it over brown rice and topped it with shredded Kerrygold Dubliner cheese since that was the only cheese I had. It was really good and easy!
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Post by genny on Jul 5, 2016 15:12:27 GMT
www.kevinandamanda.com/perfect-pulled-pork-slow-roasted-seasoned-savory/Saw this posted on one of these threads months ago and finally made it this weekend. I put it in to brine saturday evening and let it sit through Monday morning in the fridge. Put it in the smoker instead of the oven though. I smoked it by the instructions I found for a butt that size and it wasn't even halfway cooked by 4:00 - no stinking idea what I did wrong? I followed the instructions to a T. Anyway, I plopped it in the crockpot on high and we didn't eat until nearly 8. But let me tell you, I will probably cook it the exact same way going forward. The smoker added great flavor, and the crockpot finished it up perfectly. It was tender and juicy and pulled apart beautifully! DH ate three sandwiches, he said it's the best he has ever eaten in his life. That's huge coming from him. Topped with Sweet baby Ray's Sweet and Spicy BBQ sauce. This is definitely a do over, especially for a crowd or a holiday weekend when I have the time.
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