he rub for your smoked Boston Butt. This will store for
Smoked Boston Butt:
Soak mesquite wood
Cover Boston butt with salt and pepper.
Put in crock-pot with the chopped onion. Cook for 3 hours or until it falls apart with a fork. Drain well. Shred. Add barbecue sauce; reheat and serve on buns.
Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
Salt and pepper Boston Butt to taste.
Place in slow cooker. Cover with water and cook on high until meat is done and falling apart or cook on low all night.
When meat is done, preheat oven to 500\u00b0.
Remove meat from slow cooker and place in baking pan or glass baking dish.
Place meat in oven and cook until meat drips out a little bit.
Cover meat with barbecue sauce and put back in oven for about 15 or 20 minutes.
Remove from oven and serve. Delicious!
Preheat oven to 400.
Lightly grease casserole dish.
Place Boston butt in bag and soak in the Worcestershire sauce for 30 minutes to two hours.
Remove from bag and discard Worcestershire sauce.
Coat with brown sugar pressing into meat.
Place in baking dish.
Add apple juice to pan (do not pour apple juice over meat). Cover tightly and place in oven.
Turn temperature down to 200 and bake about 5 to 6 hours or until very tender.
Boston Brown Bread, for which I have noticed a couple of recipes
In a large bowl, combine the conch, olive oil, Italian herbs, carrots, celery, red onion, bell pepper and garlic. Toss together and season with salt and pepper to taste. Refrigerate for several hours or overnight.
Spoon the salad onto a bed of lettuce, garnish with lemon wedges, and serve.
NOTE: Champlin's restaurant buys their conch in cans, already sliced, from Rome Seafood in Boston. Champlin's retail seafood market under the restaurant often sells whole cooked snails, which you should slice paper thin before using.
dditional back-to-school snack recipes can be found at www
dvance or used for other recipes calling for vegetable broth or
In a saucepan melt butter over medium heat until sizzling.
If you are adding in the fresh garlic and a pinch of cayenne pepper then saute in butter for about 2 minutes but do not brown the garlic.
Whisk in the flour and 1/2 tsp seasoned salt (or white salt) until creamed together and smooth.
Stir in the half and half, or milk (if using) a little at a time.
Increase heat to medium and constantly whisk until the mixture becomes thick and smooth.
Remove from heat; set aside.
Place 2 tbsp butter in saucepan over med heat; add ...
se as shortening in other recipes). Chicharrons may be purchased at
Mix everything together.
Place in casserole dish.
Bake at 350 degrees in oven for 20- 30 minutes, or until cheese is bubbly.
Mix all ingredients together and pour over chicken in a non reactive bowl.
Let the chicken marinate over night.
In the morning turn the chicken to marinate the other side.
Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
I personally put this in my baby George rotisserie oven but you can bake this on 350 for around 45 minutes to an hour or until the temperature inside the thickest part of the thigh has reached 160 degrees.
Pre-heat oven to 400 degrees.
Mix first 5 ingredients.
Add ground beef and mix well.
Shape into loaf.
Bake for 15 minutes.
Pour accumulated fat off loaf, if necessary.
Coat top with ketchup and pour V-8 juice around edges.
Bake an additional 30 minutes.
Serve.
Prepare Jiffy Mix as directed on the box, set aside to cool.
Place zucchini and yellow squash in a large saucepan and add just enough of water to cover.
Cook on medium low heat just until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir.
Add drained squash and diced cheese, stir.
...
-In a 2-quart saucepan over medium-low heat, melt butter 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese.
-Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside.
-In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. butter until transparent; stir spinach and water into pan.
-Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes.
-Stir spinach mixture into creamy mixture; return ...
Scrub and cube potatoes (leave skin on); place in pot with water and boil until tender. Drain and add ingredients. Simmer until butter is melted. Slightly mash potatoes with a fork before serving.
In a saucepan over medium low heat, melt 3 Tbls butter.
Stir flour and salt into pan until creamed together.
Slowly stir in cream, then stir in cream cheese, increase heat to medium.
Constantly whisk until mixture becomes thick and smooth, remove from heat and set aside.
In a saucepan over medium-high heat, saute onions and garlic in remaining butter until transparent.
Add spinach and water to pan, reduce heat to low, cover.
Cook, stirring occasionally for 8 minutes.
Stir prepared sauce and Parmesan cheese into pan, stir ...
Mix first 4 ingredients together and warm them in small pan until honey is thinned.
Arrange 4 chicken breast halves skin-side up in a 9\" square baking dish sprayed with vegetable oil.
Bake uncovered at 400'F.
about 35-40 minutes, basting pieces in the marinade without turning them, every 8-10 minutes or until nicely browned.
Remove from the oven, seal the dish in foil and let stand 10-15 minutes.
Serves 4.