Clueless ham question(s)
Alisande
7 years ago
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pudgeder
7 years agoRelated Discussions
black beans and rice... I'm clueless!!
Comments (14)Cuban Shredded Pork Ingredients 1 1/2 pounds boneless pork chops 1 pint water to cover 1 lime, juiced 1 sprig fresh thyme 8 black peppercorns 1 tablespoon garlic powder, or to taste 1 tablespoon onion powder salt to taste 2 tablespoons olive oil 1 large onion, halved and thinly sliced 3 cloves garlic, peeled and sliced 1 lime, juiced 1/4 cup chopped fresh cilantro Directions 1 In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered. 2 Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside. 3 In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy. Serve with Black Beans and rice GRANDPA ARROYO'S CUBAN BLACK BEANS & RICE 2 lbs. black beans 2 lg. bell peppers 1 c. olive oil 1/2 c. sugar 2 lg. onions 8 oz. diced pimentos 1 c. vegetable oil 1 1/2 c. sherry 1 1/4 to 1 1/2 c. vinegar (to taste) 2 c. rice Salt & pepper to taste Soak black beans overnight. Cover in pressure cooker with water 2 inches over top of black beans. Cook in pressure cooker for 45 minutes. Do not drain any remaining fluid. Dice onions. Cut bell peppers into 1/2 inch by 3/4 inch slices. Add all ingredients to black beans. Simmer for 2 to 4 hours. Beans should make their own broth. Add liquid when necessary to prevent drying out or burning, but keep broth thick. Serve over rice. Use as side dish to chicken or steak, or main dish on its own. Also, try in flour tortillas to make unique Cuban burritos....See MoreBosch speed ovens - clueless or not a speed oven
Comments (4)Hi Robert, yes, a little. I had a technician come out. it's fine, it's just not a full speed oven. So, you have to work a few things out by trial and error. For example, I do a baked potato on a beef setting now and it works just fine. he explained to me to go by density. so I write it down in a book that I keep near the oven for reference. that part is disappointing for me for sure, but I don't use the speed functions that often to be frank. It looks good, matches the oven, the microwave part of it works really well, and when I need the few things done speed wise, it's a bit trial and error, but we get there!...See MoreIdeas to use of sliced deli ham?
Comments (44)Just to clarify about the gluten free requirement, I know that most deli meat could be considered gluten free. But I go the extra mile to make sure that I’m providing the “cleanest” products I can for my granddaughters. They’ve had so many dietary issues that I want to make sure I don’t trigger anything unfortunate. Their mom knows she can trust me to carefully read labels and pick the best products available. She’s told me many times that she appreciates not having to worry about her girls when they come to grandma’s house. So, if it comes to choosing between a product that “might” be OK and a product that I know is OK, I go with the latter. I never thought that losing excess water in thawing could be advantageous. But, Linda, I bet you’re right. I’m picking up some cream cheese when I go shopping this afternoon. I think I’m going to try some of the variations suggested here. Should be fun. Thanks again for all your ideas....See MoreA question for you that make Ham for the holidays.
Comments (21)We always do ours in the crockpot. I also don't care for the amount of fluid that you end up with. I just use a turkey baster to remove the fluid after the first hour or so (and again if it builds up once more). It always comes out pretty well and not all that different than what I have done in the oven in the past. As far as the oven. I use to have a terrible time with oven baking hams for some reason until a friend gave me a recipe that calls for baking it at 275 for 4-6 hours. Covered the first hour, then juices drained off, and uncovered for the remainder of the time. (Glaze after the first hour if you choose) Always seems to come out great when we do it that way- though in some ways, it's not much different than the crock pot method. The ham can be basted every 30-60 minutes if desired, and keep the juices you drain off in case you need some extra for basting....See MoreAlisande
7 years agoAnnie Deighnaugh
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