Recipes Cooking Grandma's

 

INGREDIENTS:

YIELD: 12 cannoncini

For the custard cream (crema pastiera):

3 egg yolks

3 tablespoons (30 gr) of all-purpose flour

1/2 cup (100 gr) of sugar

1 teaspoon of vanilla extract

8 oz (235 ml) of milk

For the cannoncini:

1 sheet of puff pastry, defrosted (about 8 oz, 225 gr) 

1/4 cup (50 gr) of sugar

1 egg (for egg wash)

powdered sugar to decorate

 

 

 

 

 

Ingredients :

 

A fun spin on classic potato salad, this loaded baked potato salad is a perfect side dish to bring along to any party!

My mother in law makes some of the best potato salad I have ever tried. It’s simple with all of the usual potato salad ingredients people love, but it’s amazing. A few years ago she gave me her recipe and I always make it when I bring potato salad to a party or potluck. But I honestly think it always tastes a little better when she makes it. I think some foods just taste better when certain people make them, right?

This past weekend I had planned to make potato salad to take with us to a barbecue at my parent’s house, but decided to do things a little different. Instead of the usual potato salad, I decided to whip up a loaded baked potato version instead.
Once I cooked the potatoes I was a little worried that it might not be as good as the potato salad I’m used to eating. I decided to just go for it and I have to say that I am soooo glad that I did! If you love loaded baked potatoes, then you will love this potato salad!
Let’s be honest, carbs, bacon, and cheese just make everything better. Well, almost everything. But they definitely make this potato salad amazing!
I used a mix of miracle whip and sour cream in this dish, but you can easily increase/decrease the amount of each to your preference. I also threw in the usual loaded baked potato ingredients along with some fresh chives. I think the thing I love most about this is how easily you can customize it to your taste. Enjoy!
 

 

How To Make This Chicken Rice Casserole

 

Sweet and Spicy Chipotle Baby Pack Tender Ribs are sweet and spicy, with hints of chili in a thick, spicy and sweet adobo sauce. Grilled on the Rider Pellet Grill using the 3-2-1 method and topped with a cherry chipotle sauce, these ribs are insanely good. You don't have to cook it on the Rider Pellet Grill, but we highly recommend it.

 

About the cut: Baby's back ribs form the pig's rib bones closest to the loin. One shelf (10 to 13 ribs) weighs about 3 to 4 pounds and should feed 2 to 3 people.

 

 

* Ingredients :

 

° 4 pounds of sirloin ribs (not cut into serving pieces)

° 1/2 cup chipotle sauce

° 1/4 cup hot sauce

° 2 tablespoons of marmalade

Southwest scrub

° 1 tablespoon brown sugar

° 1 teaspoon chili powder

° 1 teaspoon paprika

° 1/2 teaspoon ground cumin

° 1/2 teaspoon spiced salt

° 1/2 teaspoon garlic pepper

° 1/4 teaspoon ground ginger powder (ground ginger)

 

* Instructions :

 

Avoid darkening the screen while cooking this recipe.

Preparing the seasoning mixture on the southwestern way. Spreading blend on ribs. Covering it tightly with plastic wrap and put it in the refrigerator for at least 4 hours, but no more than 12 hours.

 

If you are using a charcoal grill, place a drip tray just below the barbecue area and arrange the charcoal around the rim of the kettle. Heat a charcoal or gas grill for indirect heat. Cover the ribs and grill them over a drip pan or on an unheated side of a gas grill, and place 4 to 6 inches of medium heat, for 1 hour 30 minutes to 2 hours, stirring occasionally, until soft.

 

In a small bowl, mix the sauce with chili sauce and jam. Spread the mixture over the ribs during the last 10 to 15 minutes of roasting. Heat the remaining sauce mixture to a boil and stir for a minute. Cutting ribs To serving size pieces. Serving with a mix of sauce.

 

Pork ribs are the tenderest and leanest, but you can also use lean pork ribs - plan to cook them within the same amount of time.

Arrange these ribs on a plate, surrounded by sprigs of fresh cilantro and sliced ​​orange halves.

 

When food is cooked away from a source of heat, it is called "indirect heat grilling". This is the best way to cook large, long-cooked foods, such as these ribs because indirect heat doesn't cook them too much. Since there is no fire under the food, it is unlikely to burn during the extended cooking period.

 

Enjoy !

 

 

Southern fried cabbage and bacon will become an instant favorite from the first bite. You have juicy cabbage marinated in garlic, onions, and, of course, salty bacon. Serve this dish any day of the week or to your guests and watch it disappear instantly. This fried cabbage and bacon is magical, it works in an incredible way!

 

If you've never had fried cabbage before, you don't live. I mean to tell you, this side dish is easy to prepare but full of vibrant flavour. Pair it with any main dish and watch it top out the meal. I used a cast iron skillet and it worked perfectly with the Southern fried cabbage I grew up eating.

 

 

* Ingredients :

 

 ° 1/2 green cabbage

 ° 2 medium onions

 ° 4 medium sized garlic cloves

 ° 1 1/2 tablespoons oil

 ° 6 cups of water

 ° 2 medium sized bay leaves

 ° 1 teaspoon cumin seeds

 ° 1 teaspoon salt

 ° 1/4 teaspoon ground black pepper

 ° 1/4 cup shredded bacon

* Preparation :

 

Filling a big bowl with colld water. Cut half the cabbage in half lengthwise and remove the core from the base of each quarter.

Cut into slices and put them in cold water to wash. EMpty well in a colander and set aside. We cut the onion in half vertically, then chop in the same direction 1/4 (0.5 cm); Cut into slices in a medium bowl. Cut the garlic into julienne slices and set aside. In a large saucepan or saucepan, heat the oil over high heat and discard the onions, without stirring, for 1 minute. Reduce the heat to medium-low and let it brown for 6 to 7 minutes, stirring occasionally.

 

Cast water to a saucepan wiith bay leaves, covering, & bring to a boil over rise heat. Add the cabbage slices, bring to a boil, and simmer for two minutes. Strain into a colander over a large bowl, remove the bay leaves and transfer the cabbage to another large bowl. Saving cooking water about other uses.

 

Stir in garlic julienne in cabbage, caraway seeds, salt, pepper, and crumbled bacon. Raise the heat under the onions to high, add the cabbage and sauté for 90 seconds, stirring. Set aside for 3 minutes on the stove. Served with sausage and mustard. freezes.

 

Enjoy !