Saturday, March 22, 2014

Some cheese biscuits I made

Scroll down and read about how I did it!

1.  I greased a skillet with shortening.

2.  I mixed squeezed some shortening (about 3/4 cups) into some self rising flour (about 2 cups).

3.  I sprinkled some black pepper into the mix.

4.  I sprinkled some cheddar cheese into the mix.

5.  I stirred the mix to distribute the pepper and cheese.

6.  I pour in some whole milk (about 3/4 cup I guess).

7.  Using a rubber spatula, I folded and folded the mix without beating it all up until it came together into one mass of dough.

8.  I used an ice-cream scoop ... placed each into the greased skillet.  I set em aside while I let the oven preheat and while I washed the dishes.

9.  I baked them at 400 degrees for about 25 minutes before I checked the bottom of one.  I was content with what I saw.  I remembered that the skillet would remain hot for awhile.

10.  After letting them sit while I fried me some bologna, I place all of them into a paper towel lined glass bowl.

     Oh rats!  Ain't got no tomato to slice!  I guess we'll have to get along without em!

Sunday, March 9, 2014

Candied Sweet Potatoes I did on Day Light Savings Day, 2014

For the candied sweet potatoe, this is all I did!

  • sliced two FAT sweet potatoes and peeled them
  • added about a cup of water to a skillent and placed the slice potatoes in the water
  • simmered the potatoes until soft
  • added a couple tablespoons of butter to the hot water
  • spinkled about 3/4 cup of brown sugar into the hot water all around the potatoes
  • lightly sprinkled cinnamon on top of the slice potatoes
  • simmer that mix until the liquid reduced to a thick syrup
  • removed the pan from the heat and let it all sit for about thirty minutes before serving.

Daylight Savings Time, Welcome to a bit of my world!

Ok, to the ribs all I did was this. 

 I cut the ribs apart and seared the meat in a large skillet over medium heat.  

After that, I placed them in a foil lined shallow baking pan (sprayed the foil first) and roasted in the oven at 300 for two hours.  

While that was going on, I mixed some ketchup, kraft original bbq sauce, and apricot preserves (to taste) in a bowl.  

I removed the ribs from the oven, placed them in a foil lined glass cake pan, lavished them will all the sauce, covered the dish with foil, and placed in the fridge to sit over night.  

In the morning, I pierced the foil covering the ribs and placed the pan in the oven (first at 200 so the glass pan could heat up some then at 325) for a couple of hours. 

 I let them cooked ribs set out at room temp for about thirty minutes before serving.