pot roast


pot roast
  1. bacon grease
  2. 5-7 lbs chuck roast
  3. 2 onions
  4. 2 carrots
  5. 2 celery stalks
  6. potatoes
  1. preheat oven to 325 F
  2. brown roast in frying pan w/ bacon grease
  3. add thinly sliced onions (using one onion) to roasting pan
  4. place browned roast over onions
  5. add some water to the frying pan, heat to loosen the browned bits of goodness, add to roasting pan
  6. cover pan & roast 30 minutes
  7. admire the roast, maybe flip it
  8. add remaining onions, carrots, celery & potatoes (cut your favorite way)
  9. roast another hour
  10. cook to temperature 10 degrees less than preferred doneness
  11. remove roast & veggies, keep warm somehow
  12. make gravy
  1. Rare: 115 to 120°F.
  2. Medium-Rare: 120 to 125°F.
  3. Medium: 130 to 135°F.
  4. Medium-Well: 140 to 145°F
recipes https://blog.homlish.net/

whipped cream

whipped cream
  1. 1 cup of heavy cream
  2. 1 tablespoon of vanilla extract
  3. 1 tablespoon confectioner’s sugar
  4. Pinch salt
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corn in crock pot

Why is this recipe even here?  Blame the advertisements and the idiots.  Why the first 3 pages of google searches are full of unrelated and unwanted videos is beyond me.  And why the idiots think you need to dirty another pot to ‘start’ the recipe is just, well, stupid.

Maybe we’ll try to refine the search.  Try “frozen corn slow cooker -creamed -cob”.  Now we get chowders and cheesy on the first 3 pages.

UNCLE.  I’ll add my own.

corn in the slow cooker
  1. bag corn
  2. water - enough to get it a tad wet
  3. butter - gobs and gobs of it
  4. sugar - to taste
  1. put it all in the crockpot on low heat.
  2. stir often. every hour or even better every 1/2 hour
  3. cook for 4 hours in low.
  4. when it's to the desired tenderness turn it down to keep warm until ready to serve.
  1. I try to use a minimum of water. Use more butter.
recipes https://blog.homlish.net/

Cheese Steak Wellington (air fryer)

cheese steak wellington (airfryer)
  1. 3 tablespoons butter
  2. 2 pounds chopped steak
  3. 1 small onion chopped
  4. 4 cloves garlic minced
  5. 2-4 tablespoons saltine crackers or bread crumbs, crushed
  6. 2 tablespoons dried parsley
  7. 1 teaspoon basil
  8. 4 tablespoons saltine crackers
  9. 2 eggs
  10. ½ cup red wine
  11. mozzarella, jack or colby jack cheese
  12. 2 sheets puff pastry thaw out according to the pkg
  1. Heat Air Fryer to 375 degrees.
  2. In a large saucepan melt the butter.
  3. Add onion, garlic and saute until onions are translucent.
  4. Add steak and cook until rare, medium rare, or medium.
  5. Turn the heat down, and add herbs and red wine, cook until the liquid is reduced a bit.
  6. Remove from heat. Cool.
  7. Add crushed crackers and 1 beaten egg.
  8. On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares
  9. Top with thin layer of cheese
  10. Put 1/4 of meat mixture (formed into flattened balls) on top.
  11. Pull corners up over meat and pinch edges together.
  12. Cut small slits on top.
  13. Brush the tops with beaten egg.
  14. Bake, seam sides down, for about 30 minutes or until golden brown and meat is cooked through. Be sure to check it at about 20 minutes.
recipes https://blog.homlish.net/


Canned Peach Pie Filling

Peach Pie Filling - Canned
For one quart
  1. 2.5 lbs peaches
  2. 1 teaspoon lemon juice
  3. 1/2 cup dark brown sugar, or as desired
  4. 1/4 cup sugar
  5. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional. Keep it just 1/4 tsp.
  6. 1 teaspoon vanilla extract, optional
  7. 1/2 tsp ascorbic acid
For 7 quarts
  1. Multiply above by 7.
  1. Select xxx quart pot (pot A). Add enough water to boil small batches of peaches. Bring to a boil.
  2. Prepare large bowl of cool water to cool peaches after peeling. They each need to cool 20 seconds.
  3. Prepare 21.5 quart canning pot for putting the peaches in while waiting to cook. Add one gallon of water and ascorbic acid.
  4. Prepare 8+ quart pot for canning.
  5. Prepare your jars and lids.
  1. Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins.
  2. Slice peaches about 1/2" thick and place in ascorbic acid pot.
  3. Place 8 peaches at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
  4. Combine water, sugar, Clear Jel, nutmeg, & vanilla in a large kettle. Stir and cook over medium high heatuntil mixture thickens and begins to bubble.
  5. Add lemon juice and boil sauce 1 minute more, stirring constantly.
  6. Fold in drained peach slices and continue to heat mixture for 3 minutes.
  7. Fill jars without delay, leaving 1 inch headspace. Adjust lids and process immediately.
Adapted from USDA Complete Guide to Home Canningm Reprinted with revisions September 1994
Adapted from USDA Complete Guide to Home Canningm Reprinted with revisions September 1994
recipes https://blog.homlish.net/
quart jar calculations : 8 cups = 1 quart; 7 cups to allow for head room

5 cups (~2.5 lbs) peaches
1/2 cup brown sugar
1/4 cup sugar
3/4 cup water
1/4 cup clear jel (1.5 lbs. (approx. 2.5 cups, 0.6 lbs/cup)
1 tsp lemon juice
1 tsp nutmeg

An average of 17-1/2 pounds is needed per canner load of 7 quarts
A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2-1/2 pounds per quart.

2.5 lbs/quart
20 lbs / 2.5 = 8 quarts

First try 2021-08-08. We’ll target 7 quarts for canning & 1 quart for a fresh tester pie.
8*.5 = 4 cups brown
8*.25=2cups white
8*3/4=6 cups water
8*.25=2cups clear jel
8*.25tsp=2 tsp nutmeg
8*1=8 tsp lemon juice

Roasted Baby Potatoes

Roasted Baby Potatoes
  1. 1 lbs baby potatoes
  2. 2-3 cloves of garlic
  3. rosemary (fresh if possible)
  4. parsley (fresh if possible)
  5. thyme
  6. oil
  1. stir it all up except parsley
  2. put it in an oven dish
  3. bake 365F for 45 minutes
  4. bake 450F for 10-15 minutes until crispy
  5. serve with parsley
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smoked leg of lamb

smoked leg of lamb
  1. 1 whole leg of lamb, 5 - 7 pounds
  1. 1 whole medium onion
  2. 10 garlic cloves
  3. rosemary
  4. salt
  5. black pepper
  6. oil
  1. Blend marinade ingredients. Pour over lamb and refrigerate overnight.
  2. Bring lamb to room temperature before smoking.
  3. Smoke at 200 - 225°F for 2.5 to 4 hours. Be careful, don't overcook it.
  4. Let rest 15 - 30 minutes, temperature will rise about 5°F.
  5. Temperature: Rare: 115-120°F, Medium-Rare: 125°F, Medium: 130°F, Medium-Well: 145°F, Well Done: 150°F
recipes https://blog.homlish.net/

bug bite relief

  • 1 Tbl bentonite clay
  • 2 drops lavender essential oil
  • 2 drops frankincense essential oil
  • fractionated coconut oil or aloe vera gel

In a small glass bowl, add bentonite clay and essential oils. Using a spoon, slowly pour a little bit fractionated coconut oil or aloe vera; stir. You want the consistency to be a spreadable paste; not too liquified or not too thick. Continue to add desired liquid until you reach this consistency.

To apply: Using clean and dry hands, scoop a bit of clay with your finger and apply a nice even coat on bug bite. Allow to dry and then wipe off gently with a warm wash cloth. Apply as needed.

You can keep the extra paste in the refrigerator until you need to use it again. Allow to come to room temperature before applying.


Buttermilk Fried Chicken

Buttermilk Fried Chicken
  1. 1 (3 1/2) pound chicken, cut into 8 pieces
  2. 1 teaspoon black pepper
  3. 1 teaspoon salt
  4. 1 teaspoon paprika
  5. ¼ teaspoon dried rosemary
  6. ¼ teaspoon ground thyme
  7. ¼ teaspoon dried oregano
  8. ¼ teaspoon dried sage
  9. ½ teaspoon white pepper
  10. ¼ teaspoon cayenne pepper
  11. 2 cups buttermilk
For the seasoned flour
  1. 2 cups flour
  2. 1 teaspoon salt
  3. ½ teaspoon paprika
  4. ½ teaspoon cayenne pepper
  5. ½ teaspoon garlic powder
  6. ½ teaspoon white pepper
  7. ½ teaspoon onion powder
  8. 2 ½ quarts peanut oil for frying
  1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  6. Turn chicken pieces and cook for another 10-15 minutes.
  7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
  1. The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.
recipes https://blog.homlish.net/