This is how I die from diabetes.
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Homemade Candy Wafers | Sprinkle Bakes
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German pot roast
This pressure cooker based take on pot roast adopts savor and aromatic German flavors.
This recipe would work without a pressure cooker. Instead braise 6-8 hours in a slow cooker or Dutch oven.
Ingredients
- 3 lb beef roast (chuck, rump, bottom round or eye round)
- 1 large onion, diced
- 1 large shallot, diced
- 4 cloves garlic, crushed and minced
- 2 carrot, diced
- 2 ribs celery, diced
- 6-12 radishes, cleaned, destemmed and halved
- 1″ ginger root, peeled and minced (about 1½ tbsp)
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon prepared horseradish
- 1¼ cup beef broth
- ½ cup red wine vinegar
- ½ cup dry red wine
- ¼ cup brandy
- 2 tablespoon brown sugar
- 1 tablespoon molasses
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon yellow mustard powder
- ½ teaspoon cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon ground mace
- ½ teaspoon ground allspice
- ¼ teaspoon ground clove
Instructions
Sear, set aside
Deglaze cooker with root vegetables. Add garlic and ginger when onions begin to turn translucent. 1 minute, add vinegar, wine and brandy.
Whisk spices into broth, add.
Return meat
55 minutes on high, 10 minute natural release.
Thicken broth with a roux of ⅓ cup flour and ⅓ cup cold water.
Serve over egg noodles or spatzle.
Smoked Meatloaf #1
This is a traditional meatloaf recipe which can be roasted over a smoky charcoal fire. The higher fat content will help to keep the meat juicy after the cooking process. Other grinds such as veal or turkey may be substituted for a portion of the meat.
Ingredients
Meatloaf
- 1 pound 80/20 ground beef
- ½ pound uncased sausage
- 1 small onion, minced (about ¾ cup)
- 3 garlic cloves, crushed and minced
- ½ cup ketchup
- ½ cup Panko bread crumbs
- ¼ cup grated parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- ½ tablespoon Tamari or dark soy sauce
- ½ teaspoon ground thyme
- ½ teaspoon ground ginger
- ½ teaspoon white pepper
- ½ teaspoon ground allspice
- ½ teaspoon ground mustard
- ½ teaspoon fresh grated nutmeg
- ½ teaspoon kosher salt
Brown sauce
- ⅔ cup ketchup
- 2 tablespoon brown sugar
- 2 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon black strap molasses
- 1 teaspoon Tamari or dark soy sauce
- 1 teaspoon apple cider vinegar
Instructions
Combine ingredients for the brown sauce and blend well. Divide for the glaze, reserving half to serve.
Combine the meatloaf ingredients in a large mixing bowl and, using hands, blend thoroughly without overworking the meat. Add more bread crumbs if the mixture is too loose. The meat should hold its shape when formed.
Turn out the mixture onto a cutting board and shape a 4×8″ loaf, compacting bubbles and cracks. Transfer loaf to a roasting rack over a lined pan.
Preheat a charcoal grill or smoker to 350°F. Smoke the loaf over indirect heat for 1 hour with choice of hardwood (apple or hickory recommended). Brush on glaze for the last 10 minutes of cooking time, or when a thermometer reads 150°F. Remove the meatloaf when an instant read thermometer measures 160°F internal temperature.
Allow meatloaf to rest 10 minutes before slicing.
Tomato “Soup and Sandwich” Bread | The Rowdy Baker
Mom’s BBQ sauce
More of a savory, tangy sauce than it is sweet or smoky. I’m told this is from a Heinz recipe. Makes 12 oz.
Ingredients
- ¾ cup ketchup
- ¼ cup soy sauce
- 3 tbsp lemon juice
- 2 tbsp brown sugar or honey
- 1 tbsp yellow mustard powder
- 1 tbsp dried onion powder
- 1 tbsp granulated garlic, or 1 clove, minced
- 1 tsp hot sauce
Directions
Combine ingredients in a small sauce pan over medium-low heat, stirring occasionally until desired thickness.
Belgian waffles
The buttermilk in this recipe helps give the waffle a fluffy structure, while the butter helps to crisp the crust for a crunchy-chewy texture. It’s important not to over work the batter while combining the wet and dry ingredients, which would develop glutens and make the waffle more dense and rubbery.
Ingredients
- 1½ cups flour
- 1 tbsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp baking soda
- 3 large eggs, beaten
- 1½ cups buttermilk
- 1 tsp vanilla extract
- 8 tbsp unsalted butter, melted
Instructions
Preheat a waffle iron over medium-high heat until oil just smokes.
Whisk together dry ingredients in a medium bowl, and set aside.
Combine eggs, buttermilk and vanilla in a smaller bowl. Melt butter in a small saucepan over low heat, or in the microwave using low power, taking care not to overheat. The milk solids should not separate.
Pour wet ingredients and melted butter over the dry ingredients, and fold until just combined with small lumps remaining.
Ladle or pour batter onto waffle iron and even out with a silicone spatula before closing. Cook waffles until golden brown and crispy, about 5 minutes.
Beef Jerky Original #2
More of a spicy, savory jerky with a touch of sweet. This recipe uses flank steak, cut on a bias across the grain.
Ingredients
Per 2 lb of meat:
- 2 oz water
- 2 oz all-purpose soy
- 1 oz dark soy (Tamari)
- 1 oz Worcestershire sauce
- 1 oz honey
- 2 tbsp Paprika
- 1 tsp Black pepper
- ½ tsp Cayenne
- ½ tsp Ground oregano
- ½ tsp Ground ginger
- ¼ tsp Turmeric
- ¼ tsp Prague Powder #1
Instructions
Start with a lean flank steak, approximately 2 lbs net weight. Trim fat and silver skin. Slice into strips about ⅜” thick on a diagonal bias across the grain. Trim longer strips to length, and place strips in a gallon zip lock freezer bag.
Whisk remaining ingredients and pour over the contents in the bag. Distribute marinade throughout the meat strips. Refrigerate 8-10 hours, or overnight, redistributing the marinade several times for an even cure.
Remove strips from bag and arrange on a cooling rack, blotting off excess marinade.
Dry strips at 165°F in a food dehydrator or smoker until the strips are stiff and bend but do not snap, about 8 or 10 hours.