JRPerk

Author: admin

  • Peanut Brittle

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    Peanut Brittle This is my twist on Grandma Great’s recipe.  I added vanilla and salt and tweaked the instructions. NOTES: If you use a wide bottom pan (larger than about 8″ across), it will be difficult to monitor the temperature with a thermometer because the sugar will be very shallow in the bottom of the…

  • Cheesy Bread – Tammy’s

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    Note: I made this too early once and just put it into the refrigerator for a few hours before baking. INGREDIENTS: INSTRUCTIONS:

  • Beef Stew in the InstaPot or Pressure Cooker – Drew and Becca’s

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    INGREDIENTS: 1.5 pounds of beef chuck roast or stew meat cut into about 1″ cubes 2 Tbsp clarified butter (or vegetable oil) 5 cups Beef broth 2 Tablespoons Worcestershire Sauce 1 Tablespoon of balsamic vinegar 1 Medium Onion, chopped 1/2 lb of carrots (2 or 3) peeled and sliced 1/4″ thick 1 lb. of potatoes,…

  • Beef and Noodles – Pressure Cooker

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    Note:  Your total salt “budget” for this recipe is 9.5 teaspoons (see Proper Salting Techniques in the Food Triva Post).  You can make your own broth from bullion or other concentrates but you need to be careful of adding too much salt to the recipe.  Each quart of beef broth contains about 3320 mg of…

  • Frosting and Cookie Glazes

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    Cookie glazes are firm to hard frostings that are typically used to frost cookies or cinnamon rolls. Wilton Buttercream Frosting: Good consistency for piping.  Add milk to thin this for frosting the surface of cakes.  Frosting can be stored in an airtight container in the refrigerator for up to two weeks or frozen for up to…

  • Cinnamon Rolls from Angel Biscuit Dough

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    INGREDIENTS: 1 Pound of Angel Biscuit Dough 1/2 Cup Dark Brown Sugar 8 Tablespoons Soft Unsalted Butter 2 Heaping Tablespoons Sour Cream 2 Teaspoons Ground Cinnamon 2 Teaspoons Vanilla 1/4 Teaspoon Grated Nutmeg 1/4 Teaspoon Ground Cloves 1/4 to 1/2 Cup Finely Chopped Pecans (Optional) INSTRUCTIONS: Roll it out as thin as you can get…

  • Biscuits – Food Processor Southern Angel

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    INGREDIENTS: 2 Tbsp warm water 1 pkg (2.25 tsp) quick acting yeast 2 cups milk 1 Tbsp. lemon juice or vinegar 5 cups bread or general purpose flour 3 tsp baking powder 1 tsp baking soda 1 cup lard 1/4 Cup Melted Salted Butter to brush on top Need to try with 1/4 cup sugar…

  • Loaded Baked Potato Casserole

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    NOTE:  You can deep fry this mixture by rolling into small balls, coating with an egg and milk mixture and rolling in bread crumbs.  You have to freeze the balls solid before deep frying them.  If they thaw, they will fall apart when frying.  It is a lot of work. INGREDIENTS: 10 lbs potatoes 1.5…

  • Randy’s Pressure Cooker Chili

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      12oz dry red beans about 1.5 cups. Wash them and make sure they don’t have any debris or rocks in them. 4 cup H2O Two 28oz cans of crushed tomatoes I medium white onion chopped. 4 teaspoons chili powder 1 teaspoon crushed red pepper 1 tablespoon brown sugar 1 teaspoon dried parsley 2 teaspoons…

  • Caprisi Grilled Cheese

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    NOTES: These would be even better with cooked bacon slices INGREDIENTS: 8 1/2″ thick slices of sourdough (9″ round) 1/4 cup basil Pesto 8 oz fresh mozzarella sliced 1/4″ thick 2 large tomatoes cut in 1/4″ slices 2 tablespoons olive oil INSTRUCTIONS: Heat skillet to mediumHeat oven to 250 Spread Pesto on one side of…