Monday, December 31, 2012

Cuban Pork Shoulder Roast

Cuban Pork Shoulder Roast
Picture from: cubaninthemidwest
Image Credit:  Ivonne

Cuban Pork Shoulder Roast

“I decided to make a pork shoulder for Mother's Day along with black beans and white rice. I like to marinate my pork shoulder for at least 24 hours. This is how I prepare it.Ivonne


One 9 lb pork shoulder

8 cloves garlic pressed

8 cloves garlic peeled and sliced in half

2 tablespoon salt

1 tablespoon rosemary (chopped or pressed)

1 tablespoon oregano

1 cup lime juice

1 cup orange juice

Pepper, to taste


Remove your pork shoulder from the packaging and rinse it under cold water.

Stab it (yes, stab it) with a small knife several times in different spots inserting a piece of garlic as you go (push the garlic in as far as you can).

Prepare the marinade (mojo):

In a bowl, pour the lime juice and orange juice, add your pressed garlic, oregano, rosemary and 
tablespoon salt.

Pour this over the pork shoulder and rub the spices into the meat, sprinkle more salt and 
pepper all over.

Cover and refrigerate until the next day.

The next day place your pork shoulder covered with aluminum foil in a pre-heated 350°F oven.

Roast for 5 to 6 hours until fall-off-the-bone tender.

Enjoy this amazing recipe and many more when visiting cubaninthemidwest

You can combine this recipe with some others from our collection.

Spicy Cucumber Salad

Spicy Cucumber Salad
Picture from: opensourcefood

Spicy Cucumber Salad


1 cucumber, sliced

¼ cup chopped cilantro

1 shallot, minced

¼ cup rice wine vinegar

Dash sriracha

Dash (vegan) Worcestershire sauce

¼ cup peanuts, chopped


In a medium bowl combine all of the ingredients except for the peanuts.

Let it marinate for an hour.

Sprinkle with peanuts just before serving.

Enjoy this recipe and many more when visiting opensourcefood

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License

Chocolate Mocha Trifle

Chocolate Mocha Trifle
Picture from: bestfoodcooking

Chocolate Mocha Trifle


8 Brownies (cut into 1 inch cubes)

1 cup of whipping cream (30%)

2 teaspoons of sugar

1 package of chocolate pudding

3 tablespoons of coffee granules

Chopped almonds


Add the sugar to the whipping cream and whip until stiff peaks form.

Combine pudding powder with the coffee granules and cook the pudding according to 
package directions.

Add pudding with milk and heat until it becomes thick.

Some pudding packages may require you to add some sugar.

Allow the pudding to cool down and fold in about ⅓ of the whipped cream.

Layer your trifle cup/bowl with brownies, pudding, chopped almonds and whipped cream.

Repeat layering until all ingredients are used.

End with whipped cream.

Garnish with chopped almonds and chocolate shavings.

Chill 1 hour in refrigerator before serving.

Enjoy this amazing recipe and many more when visiting bestfoodcooking

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License

Sunday, December 30, 2012

Mini Fritata

Mini Fritata
Picture from: bestfoodcooking

Mini Fritata


5 eggs

2 tablespoon cream

1 leek (white part only), finely chopped

3 ½ ounces mushrooms, finely chopped

5 slices of leg ham, finely chopped



Preheat oven to 355°F.

Grease a mini muffin tray with softened butter and set aside.

Heat a small frying pan over medium heat.

Add butter.

When butter has melted completely, add mushrooms and leek, cooking till both are softened.

Remove from heat and let cool.

In a medium bowl, whisk eggs and cream together.

Add ham and season with sea salt and black pepper.

Add mushroom and leek, whisking together well.

Spoon mixture into prepared muffin tray and bake for 10-12 minutes till cooked.

Yield 42.

Enjoy this recipe and many more when visiting bestfoodcooking

Cranberry Carousel Cocktail

Cranberry Carousel Cocktail
Picture from whattodrink
Image Credit: whattodrink

Cranberry Carousel Cocktail    


1 ½ ounces Grand Marnier

2 ½ ounces Cascal Ripe Rouge Natural Soft Drink

Fresh Cranberries


Fill a highball glass with ice, pour in Grand Marnier, then Cascal.

Stir gently.

Garnish with fresh cranberries.

Tip: macerate the cranberries in dark rum the night before and muddle the cranberries into the 
bottom of the glass.

Type of drink:


Recommended glass:

Cocktail Glass

Enjoy this amazing recipe and many more when visiting whattodrink

Friday, December 28, 2012

Chocolate Chip Brownies

Chocolate Chip Brownies
Picture from: chichoskitchen
Image Credit: Cherine

Chocolate Chip Brownies

“So… I thought about brownies... but not any brownie... a double chocolate brownie with chocolate chips... Brownies are among my favorite treats, they're dense and fudgy. These brownies have chocolate chips and melted chocolate in the batter which makes them doubly delicious.” Cherine


8 oz (225 g) semi sweet chocolate, chopped

¾ cup (170 g) unsalted butter, cubed

1 cup (200 g) sugar

2 teaspoon vanilla extract

4 large eggs

Pinch of salt

1 cup (125 g) all-purpose flour

Approximately ½ cup chocolate chip


Preheat oven to 350ºF (180ºC).

Line a 9×13 inch baking dish with parchment paper.

Melt the chocolate and butter together in a heat proof bowl set over a saucepan of simmering 
water, stirring often.

When chocolate is melted and smooth, remove from heat and let cool for a few minutes.

Add the sugar and vanilla extract and combine with a wooden spoon.

Add the eggs one at a time, mixing after each.

Add the salt and flour and stir until combined.

Pour the batter into the prepared baking dish and use a spatula to spread it evenly.

Sprinkle the chocolate chip onto the brownie batter.

Bake for 25 to 30 minutes, or until the edges appear crispy but a toothpick inserted into the 
center comes out with moist crumbs.

Let the brownies cool to room temperature.

Store the brownies in an airtight container at room temperature 3 to 4 days or in the fridge for 1 

Enjoy this amazing recipe and many more when visiting chichoskitchen


Picture from: thibeaultstable
Image Credit: Ann


“Tourtiere is our Christmas Eve tradition. This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.” Ann


Pastry to two crust pie.

1 large onion chopped

2 or 3 tablespoons oil or butter

1 clove garlic

1 ½ pounds of pork

1 cup gravy or stock (saved from turkey or pork)

2 russet potatoes (par boiled)

2 tablespoons chopped celery leaves

2 tablespoons chopped parsley

½ teaspoon thyme,

½ teaspoon rosemary (or more)

Salt and pepper to taste

⅛ teaspoon cloves

1 teaspoon allspice, more to taste


Sauté the onion in oil until transparent, add the garlic and sauté for  1 minute and then add the 
ground pork. 

Cook until the meat is brown.

 Add ½ cup stock or gravy and cover pan and simmer for about 15 or 20 minutes. 

Preheat oven to 425°F.

Uncover pan and reduce liquid to 2 or 3 tablespoons. 

Add the seasonings and stir to blend.

Adjust seasonings to taste. 

Add the coarsely chopped potatoes and add enough additional gravy to moisten. ( Should not 
be too wet.)

Spoon filling into pastry shell. 

Use egg glaze on along overhand.

Place crust on top and trim. 

Fold the top edge under the bottom and crimp edge. 

Brush with egg glaze and decorate with extra pastry if desired. 

Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then rise to the middle shelf, lower heat to 
350 and continue to bake until golden brown.

About 45 to 55 minutes.

Butter Lard Pastry Crust:


2 cups all purpose flour

¾ teaspoon salt

⅓ cup butter

⅓ cup lard (or shortening- Crisco)

5 to 6 tablespoons of ice water, or more as needed, or use all Butter


Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a pastry blender.

Or you can use a box grater for the butter. (My preferred method)

Put flour mixture in bowl and add water mixing with a fork until pastry comes together.

Form in to a ball and cut in two pieces.

Form each into a round flat disc and refrigerate for 1 hour.

Enjoy this recipe and many more when visiting thibeaultstable.


Can be made with all butter

If using for a sweet pie, add 1 or 2 teaspoons of sugar.

The secret to a good crust is to not over-handle the dough.

Thursday, December 27, 2012

Parmesan-Crusted Pork Chop Casserole

Parmesan-Crusted Pork Chop Casserole
Picture fromm joyouslydomestic
Image Credit: Angela

Parmesan-Crusted Pork Chop Casserole
3 - 4 thin, large boneless pork chops (or 5 - 6 small ones)

Salt and pepper, to taste

½ sleeve saltine crackers, crushed finely

Olive oil

2 cups instant white rice

1 can cheddar cheese soup

½ can cream of mushroom soup


Shaved Parmesan


Preheat oven to 350ºF.

Mix to combine the rice, soups, pinch of salt and pepper, ½ cup shaved parmesan and water (I fill one of the empty soup cans full) in a greased medium casserole dish (I use a 8 ½ x 11 for this).

I pound out thick chops to a very thin thickness, but you can buy chops already super thin.

Salt and pepper both sides of the chops.

 Press a light sprinkling of crushed cracker crumbs onto one side of chops.

Brown both sides of chops - starting with crumb side first - in a drizzle of olive oil on medium-high heat. (You may have to do this one at a time ... depending on size of chops and pan.)

Set aside each chop as you continue browning the remaining pork.

Arrange chops onto rice mixture in casserole dish ... sprinkling shaved parmesan on top of each chop.

Cover with foil and bake on middle rack for one hour ... removing foil for the last 30 minutes of baking.

Broccoli or frozen peas can be added to rice mixture for a more-complete all-in-one meal. Let rest 5 minutes before serving.

You can combine this recipe with some others from our collection.

Serve 3-4.

Enjoy this amazing recipe and many more when visiting joyouslydomestic

Wednesday, December 26, 2012

Old Fashioned Pot Roast

Old Fashioned Pot Roast
Picture from: eatinonthecheap
Image Credit: JodieMo

Old Fashioned Pot Roast

“But some days are not as busy as others. Sometimes we find ourselves actually home during the day. These days are usually spent catching up on laundry or yard work and having a little family time together. I love these days. On those days, I may never get out of my sweatpants or put on a bra. I can plan a dinner that takes hours to cook knowing that the result will be absolutely phenomenal. I wish I had more of those days. On those beautiful, rare, slow days I love to make pot roast.” JodieMo


1 tablespoon olive oil

4 pounds beef chuck roast

1 large onion, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

2 garlic cloves, chopped

8-10 new potatoes

1 – 15 ounces can diced tomatoes

½ cup beef broth

1 teaspoon each thyme and rosemary

1 teaspoon kosher salt

½ teaspoon pepper

1 bay leaf


Preheat oven to 350°F.

In a large Dutch oven (preferably cast iron), heat oil over high heat.

Sprinkle chuck roast with ¼ teaspoon salt and pinch of pepper and then sear on both sides in 
the hot oil.

Transfer to a plate.

Add onion, carrot and celery to the pan and cook over medium high heat until softened and 
slightly browned.

Add garlic and potatoes and stir for 30 seconds.

Add the roast and any juices back to the pan.

Stir in the remaining ingredients and bring to boiling.

Cover with a heavy tight-fitting lid and transfer to the oven.

Bake, turning once halfway through, until roast is tender, about 3 hours.

When the roast is done transfer the meat and veggies to a large platter and keep warm.

Discard the bay leaf and skim off fat.

Heat liquid over medium heat until slightly thickened then pours over meat and veggies to 

You can combine this amazing recipe with some others from our collection.

Enjoy this recipe and many more when visiting eatinonthecheap.

Tuesday, December 25, 2012

Merry Christmas – Chocolate Log Cake

Merry Christmas – Chocolate Log Cake
Picture from foodiebaker
Image Credit: Jasline

Merry Christmas – Chocolate Log Cake

“You may end up with extra butter cream for this recipe. Store the extra in the refrigerator and use it to frost cupcakes!” Jasline


Chocolate Swiss Roll:

½ cup plain flour

5 tablespoon good-quality cocoa powder

4 eggs

½ cup caster/granulated sugar

3 tablespoon hot, melted butter

Peanut Butter Frosting:

6 tablespoons icing sugar

5 tablespoons unsalted butter, at room temperature

5 tablespoons smooth, creamy peanut butter, at room temperature

Chocolate Meringue Butter cream:

½ cup dark chocolate

½ cup egg whites, room temperature

5 tablespoon granulated sugar

½ cup unsalted butter, diced and chilled


Chocolate Swiss Roll:

Grease a 9×15 inch sheet pan (0.5 inch in height), and line the bottom and the sides with 
parchment paper.

Preheat the oven to 375°F.

Sift the flour and cocoa powder together thrice. Set aside.

Place the eggs in a metal pot.

Whisk in the sugar until combined.

Set the pot over gentle heat and whisk constantly, until the mixture is foamy and the temperature 
is warm, that of baby’s milk.

Remove from heat and transfer the mixture into a mixing bowl.

Whip the mixture with an electric mixer on high speed until the mixture is no longer foaming and 
the bubbles disappeared.

Whip until the mixture has tripled in volume and is thick and rich.

Switch to the lowest speed and whip for 1 minute, until the mixture leaves a trail for a short 
while, before merging with the mixture.

Sift the flour mixture over the egg mixture in three parts, gently folding the flour into the egg 
mixture until thoroughly combined.

There shouldn't be any flour pockets visible and do not over-mix.

Pour a couple tablespoonfuls of cake batter into the hot, melted butter and fold until the butter 
has been incorporated into the cake batter.

Pour the mixture back into the cake batter and fold it in gently.

Transfer the cake batter into the sheet pan.

Tilt the sheet pan so the batter spreads out evenly and drop it several times on the counter top 
to burst the uneven air bubbles.

Bake in the middle rack for 10 to 15 minutes until the cake springs back when touched gently 
and a skewer inserted into the center of the cake comes out dry.

While the cake is baking, sprinkle a clean tea towel with granulated / caster sugar.

When the cake is done, remove it from the oven and set it aside for 1 minute.

Turn the sponge out onto the tea towel with sugar.

Roll up the cake firmly from the shorter end and set it aside to cool completely.

Peanut Butter Frosting:

In a medium bowl, use an electric mixer and beat the icing sugar, butter and peanut butter until 
smooth and creamy.

Set it aside.

Chocolate Meringue Butter cream

Place the dark chocolate in a heatproof bowl.

Place the heatproof bowl over a pan of simmering water, ensuring that the water do not touch 
the bottom of the heatproof bowl.

Stir the chocolate occasionally until all the chocolate has melted.

Alternatively, microwave the chocolate on medium-high, checking the chocolate every 30 
seconds, until the chocolate looks shiny.

Stir the chocolate until all has melted, heating it if needed.

Leave the bowl of chocolate aside to cool to room temperature, stirring occasionally.

Place the egg whites in a different heatproof bowl.

Place the bowl over a pan of simmering water, again ensuring that the water do not touch the 
bottom of the bowl.

Use a whisk and whisk the egg whites, adding the sugar in 3 batches.

Whisk the egg whites + sugar mixture until the mixture is warm like baby’s milk and that all the 
sugar has dissolved.

Test it by dipping your fingers into the egg whites and rubbing it against your fingers to ensure 
all sugar has dissolved.

Remove the egg whites mixture from the heat.

Using an electric beater now, beat the egg whites mixture on high speed until the egg whites 
had cooled down completely and the mixture is thick and glossy (stiff peaks).

The egg whites will not slide even when the bowl is overturned.

Beat in the unsalted butter cube by cube.

The mixture will become very watery and seems like the butter cream has failed.

But fret not!

After adding all of the butter, the mixture will gradually come together and become a creamy 
and smooth butter cream.

Add in the cooled, melted chocolate (hot, melted chocolate may end up cooking the eggs, so 
make sure it’s completely cooled!).

Beat with the electric mixer on low speed until fully incorporated.


Unroll the cooled Swiss roll.

Spread an even layer of Peanut Butter cream on the Swiss roll and roll it up to form a log.

Cut out a short section of the Swiss roll at a diagonal to from the branch.

Spread some Chocolate Meringue Butter cream on one end of the branch and join it to the 
remaining section of the Swiss roll.

Spread a thin layer of Chocolate Meringue Butter cream all over the log cake.

Refrigerate it for 10 minutes.

Spread an even layer of the remaining Chocolate Meringue Butter cream all over the log cake.

Refrigerate for 30 minutes.

Using a fork, draw lines all over the log cake and use a skewer to draw a spiral on the ends of 
the log cake.

Decorate with Christmas decorations.

Refrigerate until ready to serve.

Enjoy this recipe and many more when visiting foodiebaker

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