glazed ceramic muffin pan

Tracy Cooks in Austin.

Ok, there's a ton of things you can do with a pressure cooker, and there's a ton of things you should NOT cook in it... Just because you can doesn't ever mean you should.  That being said, pancake muffins... Yeah man and you use a mix because, if you're going to junk food it, do it all the way.  No, not bisquick, sorry, but no.  get the ie all in one pancake mix, the one where you just add water, that's the level of hack we're doing here.  Trust me, when I go rogue, I go all the way and yeah, they're delicious, weird, sure, but yummy.  . I made some 'chinese'bbq pork the other day and had a little left.  I chopped it into tiny pieces, threw it in a pan with some of the ingrents i to the pork, boiled it and set it aside.  i made some dough, pretty easy, and then married them... May i present my eats, leftover bbq pork steamed buns... Ala. I to have a ton of recipes for lemon curd.   Double boilers and fretting about over cooking or separating.   Those days are long long gone. Enter my easiest most delicious lemon curd ever.   Don't blink, this is the easiest lemon curd you will ever, ever, . When it's chilled, fill tart ss, put it in crepes, cakes, on toast!   Spread it on crumpets, scones or biscuits.   Use it anywhere you'd use jam or jelly.   Leave it covered in the fridge and eat it with your finger. In a medium saucepan, combine: 1 egg plus 2 whites.  (I break 3 eggs into the pan and carefully remove 2 yolks but do it ever you get there!) 3/4 + 2 teaspoons cup sugar (yes, I'm this persnickety) 1 Tablespoon lemon zest 2/3 cup lemon juice (I cheat and use half fresh and half jarred!) 1 Tablespoon butter pinch of salt Whisk everything except butter and salt in saucepan. Ok, now put it on  medium low  heat and stand at the stove with it and whisk it slowly and gently and constantly.

Glazed Sprinkle Muffins.

Tracy Cooks in Austin. Smoked Pork Tenderloin in my Masterbuilt Smoker.

Hi. I only did one tenderloin and it was done in a little over an hour at 225°. Is that not normal? I mean it was perfectly cooked and super juicy. The tenderloin was approximately 1 lbs. Wondering if the thermometer was not properly calibrated. At the same time I also had a cast iron pan in which I made s oped potatoes and those took approximately 2 hours. I had the cast iron pan on the stove below (sautéing onions, rendering bacon, etc). Also wondering if resdidual heat from the cast iron and also reflective properties of the pan (it was on the rack above the pork) had anything to do with this.

Best Meatloaf Ever?

I have always salsa instead of ketchup and fresh veggies, but I do add finely chopped onions – I would try to disguise them, since my children didn’t care for onions – I usually use 2-3 eggs, and I poke holes in the meatloaf when I get it in the pan, then poke chunks of cheese down in the holes (6-8 sm chuncks), yes, it adds fat, but it also adds flavor! I love the idea of a strip of bacon and maple syrup! Yum…will have to try! Old Fashioned Rolled Oats and Quick Oats are essentially the same thing. The only difference is that Quick Oats are chopped. To substitute Old Fashioned Oats for Quick Oats, simply put the oats into your food processor and pulse to chop them. I do the same thing for my “oatmeal cookie pancake”| recipe ing for oat flour — just put the Old Fashioned Oats into my processor and process them for about a minute or so. Delicious! I love it when one product does double or triple duty. Less to buy and saves precious cupboard space. I just ran across your “ Best Meatloaf Ever” recipe and I would sure like to it, sounds great. I’m allergic to “oats” can I use panko or bread crumbs in place of the oats, and what measurement would I use? I made this last night and it was wonderful. I didn’t have any carrots, but I think they would have been good. I fresh Thyme and cooked the loaf in a meatloaf pan, which is a great invention. I will definitely use this meatloaf recipe again and again. I may add a sauce on top next time; although it was not at all dry. Thank you for sharing it. Mr. Picki pants (husband of 37 years) won’t eat green peppers, so i will do without. Glad to see not much salt…he is low sodium, also…heart arrest in 2016…so tweaking recipes and…get this…our older daughter said i should check out …she never knew you outside of your blog…and that is a high compliment from that foo.

This is awesome! We’re planning a long driving trip this summer, and I was going to take a crock-pot to do some dinners in the hotel room to save some cash. This way, I’ll just throw a few frozen dinners in the cooler and take them with us. One word of warning– be careful about putting a fully frozen chunk of stuff in the crock. I’ve cracked the ceramic liner doing that– the thermal stress between the frozen contents and the hot exterior seems to be too much. You’ll probably want to thaw the bag in the frig for a day or so. I just saw this post and this is a great idea. ever, I put frozen food w/liquid in my crock pot that had a ceramic/removal pot. After it started to heat up the ceramic pot cracked. I don’t know it it cracked because the food was frozen or it cracked for some other reason. I d the removal pot and now I no longer put frozen food in a crock pot. Just a though for the people asking about thawed or frozen. I save my gluten bread when it is getting old and run it though my food processor–to crumbs–then into the oven on a baking sheet until I have toasted bread crumbs. I store them in the zer until I need them. I use them to salmon patties or meat loaf. For my meat loaf I use 1 # ground hamburger or turkey, 1/2 c. Bread crumbs, 2 eggs beaten, 1/2 c. Almond milk, one onion chopped, 1/2 green pepper chopped, salt and pepper. I just mix it all together and put it into greased muffin tins. I use my jumbo muffin pans–and it s 6 nice servings–actually less meat per serving than if we just had hamburgers–and so easy to store the left overs. I usually put some of my homemade ketsup on the top for a little added flavor as it is baking. During the summer when sweet onions and bell peppers are plentiful at Farmer’s market I a blend of onions, green peppers and red peppers and celery and chop it in my food processor–then store it in...