Let's share our favorite recipies from our home !!! +
By adonica
@adonica (439)
United States
November 3, 2006 8:46am CST
I love to cook and would love to see your favorite recipes. It would be nice to see recipes from all over the world. I live in North Carolina and here's mine.
North Carolina Bbq
1 pork shoulder, picnic or boston butt
1 1/2 cups cider vinegar
1 1/2 cups brown sugar
1 (8 ounce) bottle favorite barbecue sauce
Remove fatback from pork. Add just enough cider vinegar to slow cooker to cover bottom. Place fat side down in crock pot on high. Sprinkle generously with brown sugar.
Cook 2 hours then reduce heat to low and turn meat over. Sprinkle with more brown sugar.
Cook additional 4-6 hours or until meat easily falls apart when pulled with fork.
Drain juice/fat off meat. Shred pork with fork, add remaining cider vinegar and brown sugar. Cook additional 30 minutes.
Add favorite BBQ sauce to taste! You won't need much sauce - the meat is so tender and tasty alone you will be amazed!
Serve it up with rolls for sandwiches or alone with slaw and beans.
Yield varies based on size of pork shoulder used.
1 response
@neenasatine (2841)
• Philippines
3 May 07
Thanksgiving Sweet Potatoes
SUBMITTED BY: Heidi Rytter
"This sweet potatoes recipe is made even sweeter with orange juice, cinnamon and marshmallows."
INGREDIENTS
2 (15 ounce) cans sweet potatoes
1/4 cup orange juice
3/4 cup all-purpose flour
1/2 cup white sugar
1 teaspoon ground cinnamon
1 pinch salt
1/2 cup margarine
1 1/2 cups miniature marshmallows
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place sweet potatoes in a 10x6 inch shallow baking dish and pour orange juice over.
In a small bowl, combine flour, sugar, cinnamon and salt; mix together and cut in margarine. Sprinkle over sweet potatoes.
Bake for 30 minutes. Remove from oven, sprinkle with marshmallows and broil until browned.
Thanksgiving Corn Pudding
SUBMITTED BY: Karen Andre
"This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount."
INGREDIENTS
1 (15 ounce) can whole kernel corn, drained
1 cup milk
2 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup white sugar
1/2 cup butter
1/2 cup white sugar
1/2 cup water
2 tablespoons all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve
