This recipe comes from a neighbor and family friend who I once helped drive around on some errands during one of my winter breaks from college. It is one of my personal favorites.
Serves 6-8 meat
Combine brown sugar, pineapple juice, mustard powder, and pineapple chunks. Set aside in the refrigerator.
Season brisket with roast beef seasoning, onion, and garlic powders. Sear the meat in a large soup-pot for about 3-5 minutes on each side, or until lightly browned. Stick cloves into meat until firmly inserted Add enough water to cover and bring to a boil. Lower heat and simmer for 2-3 hours, until roast is tender.
Preheat oven to 400°F. Remove roast from pot and place in a baking dish. Cut an ‘X’ across the top-center of the roast and pour reserved brown sugar-pineapple sauce on top. Bake for 40 minutes, uncovered, basting every 10 minutes. Remove cloves before slicing and serving.
*Please note that depending on your cooking range, our corned beef may become tender much sooner than 2-3 hours and I recommend keeping a close eye of it. You can test tenderness with a fork(but do not pierce too much).
**Also, please note that any roast shrinks considerably when cooked. Please consider that when trying to figure how many to servings are desired. This recipe should feed apx. 6-8 people
Huge curry fan here-These quick and simple roasted potatoes boast an awesome, flavorful blend of exotic curry and distinctly spicy cinnamon.
Preheat oven to 375° F.
Wash potatoes and cut into cubes (you choose your preferred size). Drizzle with olive oil and toss together with the onion, curry, cinnamon, salt, and pepper, until potatoes are well coated.
Bake, uncovered, for 45 minutes – 1 hour or until easily pierced with a fork.
This is an awesome autumn cookie recipe that has been floating around the world-wide-web. Sharing is caring.
Preheat oven to 350°F. Lightly grease 2 baking sheets.
In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.
When it comes to turkey dressing, I am what you call a purist, and my family recipe for dressing is the best one I can think of (hands down!)- no added "frills" like chestnuts, pecans, or dried cranberries for me. Simple=awesome.
In a large skillet, saute mushrooms, celery, and onions until mushrooms and celery are tender and onions are translucent (apx. 5-7 minutes)* Don't cook for too long or the mushrooms may shrink too much.* Add the challah to the skillet and stir in with the vegetables, incorporating well. Remove from the flame. Season the eggs with the poultry seasoning, salt, and pepper and beat well. Pour the egg mixture over the dressing mixture and mix well, until well incorporated. Pour into a well-greased 9x13 Pyrex pan.
Preheat oven to 325°F. Place stuffing in the oven and cook for 20-25 minutes, or until firm and top is browned.
*Recipe makes apx. 9 cups of stuffing and stuffs a 10 lb. turkey- feeds apx. 12 people. To use as stuffing, do not bake prior to stuffing the turkey. To add moisture, if so desired, moisten with chicken or turkey broth.