QuestionGuy
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Everybody likes to eat!
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Got any recipes you would like to share?
- Thread starter QuestionGuy
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Christ_empowered
Member
Spicy mayo
Take mayo and add lemon juice garlic pepper paprika chipotle powder and stir until smooth. Store in a jar or do what I do and use little Pyrex in fridge. Great on burgers
!
Take mayo and add lemon juice garlic pepper paprika chipotle powder and stir until smooth. Store in a jar or do what I do and use little Pyrex in fridge. Great on burgers
!Hey All,
1 tablespoon mayonnaise.
1teaspoon each of yellow mustard, ketchup, and dill pickle relish. (Not too much pickle juice.)
Mix together with a fork.
This gives you a very close replica of McDonald's secret sauce.
Great on burgers. Also great for tuna fish sandwiches. You can dip your fries, or tater tots in it. You can also dip cucumber slices or carrots in it. Or even use it as salad dressing.
Very versatile.
Keep walking everybody.
May God bless,
Taz
1 tablespoon mayonnaise.
1teaspoon each of yellow mustard, ketchup, and dill pickle relish. (Not too much pickle juice.)
Mix together with a fork.
This gives you a very close replica of McDonald's secret sauce.
Great on burgers. Also great for tuna fish sandwiches. You can dip your fries, or tater tots in it. You can also dip cucumber slices or carrots in it. Or even use it as salad dressing.
Very versatile.
Keep walking everybody.
May God bless,
Taz
Christian Saboteur
Member
I like pasta springs served with a sauce made from Campbell's Tomato Soup mixed with milk.
Here's a good one for pork roast.
Porketta
2 tsp. fennel seed
1-1/2 tsp. salt
2 tsp. pepper
2 tsp. rosemary
2 tsp. oregano
2 tsp. parsley flake
2 tsp. celery flake
2 tsp. basil
1 tsp. garlic powder
1 tsp. onion powder
3-5# Pork roast.
In prefer to use boned out pork shoulder as it contains more fat marbled through the roast.
When you add the spice be generous! When I get done it is really covered to the point of being green from the leafy herbs.
Open the roast flat so you can spice inside as well and tie with string. Then do the outside.
Bake at 350⁰ covered until done. About 2-1/2 hours for a 3# roast. I like to put the roast on a rack in the roaster and add a small amount of water in the pan for moisture.
Goes really well sliced and served on buttered Italian hard rolls, mustard, and Swiss cheese along with homemade potato salad.
Remember, the cook gets to claim the end pieces with all the spices!
Another option is to cook it in a crock pot with a little water or chicken broth for added moisture until tender enough to shred like a pulled pork.
Porketta
2 tsp. fennel seed
1-1/2 tsp. salt
2 tsp. pepper
2 tsp. rosemary
2 tsp. oregano
2 tsp. parsley flake
2 tsp. celery flake
2 tsp. basil
1 tsp. garlic powder
1 tsp. onion powder
3-5# Pork roast.
In prefer to use boned out pork shoulder as it contains more fat marbled through the roast.
When you add the spice be generous! When I get done it is really covered to the point of being green from the leafy herbs.
Open the roast flat so you can spice inside as well and tie with string. Then do the outside.
Bake at 350⁰ covered until done. About 2-1/2 hours for a 3# roast. I like to put the roast on a rack in the roaster and add a small amount of water in the pan for moisture.
Goes really well sliced and served on buttered Italian hard rolls, mustard, and Swiss cheese along with homemade potato salad.
Remember, the cook gets to claim the end pieces with all the spices!
Another option is to cook it in a crock pot with a little water or chicken broth for added moisture until tender enough to shred like a pulled pork.