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southernlady

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About southernlady

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  • Birthday 06/16/1954
  1. Pre-heat oven to 350. Peel onions and cut into large chunks. Place in food processor with bacon and chop fine. Heat a large dutch oven, and put bacon/onion mix in hot pan. Cook until onions are soft, even a little golden. Move mixture to the edges of the pot. Salt and pepper roast. Brown on both sides in the pan, 4-5 minutes a side (medium to medium high heat works best for the onions and the meat). Add entire can of beer. Add chicken or beef stock (or water) so that liquid comes up 1/2 way on the meat. Stir the onions and bacon into the liquid. Bring to a boil on the stove top. Once it comes to a boil, cover tightly and place in the oven for 1.5 hours. Take out of oven and stir in 2 Tablespoons of mustard, and place back in oven for another 1 to 1.5 hours. Remove roast from pan and let rest on cutting board for 10 minutes. The sauce is thick in the pan. You can eat as is, or strain, add some additional stock, and make a gravy.
  2. Yeap, while our cats were okay (they are inside only cats), our dogs whined all night (and yes they were inside too). Liz
  3. Actually the jelly roll, also known as the Swiss Roll is not of our making. Altho we did rename the Swiss Roll to the Jelly Roll (since the filling is jelly or jam) and the pan, in Europe at the time, was called the sheet pan. Well, a sheet pan can have sides or not have sides...calling them a jelly roll pan or a cookie sheet makes sense... :D
  4. Many people have them, just don't know it, LOL.
  5. Beer-Bacon Chuck Roast * 3-4 pound chuck roast * 2 -3 large onions * 8 - 10 slices or up to 1/2 pound bacon * 2 tablespoons German (or any whole grain) mustard * 1 can of beer * Beef or Chicken Stock or water as needed [see directions] * Salt and pepper to taste. Pre-heat oven to 350. Peel onions and cut into large chunks. Place in food processor with bacon and chop fine. Heat a large dutch oven, and put bacon/onion mix in hot pan. Cook until onions are soft, even a little golden. Move mixture to the edges of the pot. Salt and pepper roast. Brown on both sides in the pan, 4-5 minutes a side (medium to medium high heat works best for the onions and the meat). Add entire can of beer. Add chicken or beef stock (or water) so that liquid comes up 1/2 way on the meat. Stir the onions and bacon into the liquid. Bring to a boil on the stove top. Once it comes to a boil, cover tightly and place in the oven for 1.5 hours. Take out of oven and stir in 2 Tablespoons of mustard, and place back in oven for another 1 to 1.5 hours. Remove roast from pan and let rest on cutting board for 10 minutes. The sauce is thick in the pan. You can eat as is, or strain, add some additional stock, and make a gravy.
  6. Doing a copy and paste from elsewhere...and since it is a correctly spelled word, it didn't pick it up, LOL
  7. I've made a jelly roll...PITA to make but once made, really good
  8. LOL, I have both pans (I bake a LOT) so I knew the difference. Cookie sheet: Jelly Roll Pan:
  9. Bacon and Egg Cups Ingredients: * 1 slice of your fave low-carb bread per muffin cup * 2 slices of bacon per muffin cup * 1 egg per muffin cup * 1 tbsp shredded cheddar cheese per muffin cup (optional) * Salt and pepper to taste Directions: 1. Preheat oven to 375 degrees. 2. Use a cookie cutter to cut circles out of each piece of bread. 3. Grease a muffin tin and press circles of bread in the muffin cups. Place in the oven and bake for 5 minutes or until bread is slightly toasted. Remove from the oven. 4. Cook bacon in a skillet until halfway cooked (approximately 3-4 minutes). 5. Place 2 slices of bacon on top of the pieces of bread to form a cup (the bacon should cover the bread and the sides of each cup). 6. Crack an egg into each muffin cup (on top of the bacon). It helps to discard a little bit of the egg white after cracking and before pouring into the muffin cup. 7. Place in the oven and bake for 18-20 minutes or until the eggs are set. 8. Sprinkle cheddar cheese over each egg and continue to bake until cheese is melted (this step is optional). 9. Season with salt and pepper to taste and serve.
  10. If you use a proper jelly roll pan and not a cookie sheet (most people think they are the same thing), you don't have to worry about adding the lip to the foil as the jelly roll pan has sides to it.
  11. I have a bacon attitude!

    1. Kevin

      Kevin

      .... and there is nothing wrong with that! Some of those recipes will be on my "Experiment To Do List" this summer. :)

  12. Pig Candy 101 You must have proper pans to make it or your screwed :) The bacon must be elevated so the grease and excess melted sugar can drip down off the bacon so it gets crispy. I use both a broiler pan covered in foil (both pieces) with holes pokes in the slits and the second is a jelly roll pan ... with a cookie cooling rack over it. Heat oven to 350 Pig Candy .... 2 ingredients! Bacon (thick or thin depending on your preference) Brown Sugar (I use light but many use dark ... and I've heard people use brown sugar splenda too) Dredge bacon to coat as best as you can. Lay bacon next to each other on the prepared pans. You can sprinkle a little extra sugar on if you want .... or sprinkle a little cayenne pepper if you like Sweet Salty and Hot :) Bake at 350 for 25 mins or so. You can decide when to take it out. I enjoy it out earlier ... it doesn't get as crispy and the sugar stays a little "sticky" .... AND ... I enjoy leaving it in long ... watching it doesn't burn though which produces a crunchy bacon and the sugar hardens once cooled to a crackle candy caramelized around wonderful bacon goodness :) Plan on making a bunch because you will be eating it warm :)
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