In a small saucepan, mix all ingredients (not the ham of course!). Bring to a boil over medium heat; simmer 3 to 5 minutes or until slightly thickened. Heat ham according to package directions, basting with preserve mixture every 30 minutes. Enjoy it or not... it's totally up to you!
Makes about 15 servings.
Just saying... we made CHICKEN & WAFFLES using this pancake mix recently and... OH MY GOD did we have happy people at the table!!! Yes, it had sweet cream flavor. We were shocked.
Whisk all ingredients together. Just make waffles as you normally do.
Note: The box says that if you add 1 cup of diced peaches (fresh or canned) to the batter, you can have Peaches & Cream Waffles!!!
Some things you must do
Buy Kewpie Mayo or Make Your Own (Here's How)
Needed for the Sando:
NOTE: THIS GOES GREAT ON THE JAPANESE STYLE MILK BREAD THAT YOU WILL SEE IN THE FOLLOWING RECIPE!!!
Wait, Wait, Wait: We forgot to mention that yes, you can add celery or green onion to your egg salad for taste & texture if you wish. Cuz apparently some of you roll that way. No worries, we accept all kinds here... lol
For the Roux (Starter):
For the Dough:
Time to Get Busy:
Ingredients (makes about 24):
Note: These are not too sweet and have a nice nutty flavor. Simply put, they are just a classic this way. Got Milk?
You will need:
You will do:
Note: Near the end of step 3 is says that the mixture should be rather thin and overmixed... this was NOT a typo. Do as it suggests!!! lol :)
1 pork tenderloin (not loin). Plain or flavored is up to you when you purchase it. You may roll and coat the meat in salt to taste and then a generous amount of cracked black pepper until mostly covered. Less pepper obviously if you aren't really a pepper person.
Cook your pork according to directions on either stovetop or in the oven. The black pepper really goes well with the cherry jam reduction!!!
1 clove garlic
1/3 cup white vinegar
1 cup chicken stock
1/2 cup black cherry preserves (or cherry)
2 tablespoons of butter
Directions for Reduction:
On low heat add: garlic, vinegar, cherry jam/preserves and chicken stock. Stir occasionally until it reduces to about half and thickens up some. Turn off the heat and then whisk in the 2 tablespoons of butter. Place under and wherever you want on the pork.
Note: If you cooked pork on the stovetop in a pan, use the pan and its charred meat leftovers stuck inside as you make the cherry reduction. Don't clean it out... you big silly!
What you'll need:
In a large bowl, fold ingredients together just until the mixture is combined (try NOT to overmix). Place onto a foil lined cookie sheet and pat out into a rectangle about 1 1/2" thick, leaving a shallow ditch in the center for the sauce.
For the sauce:
Mix together and spread evenly on top of the meatloaf.
Bake the meatloaf in a preheated 350 degree F oven for 40-45 minutes or until the internal temperature is 160-165 degrees F or the juices run clear. Let rest about 5-10 minutes before serving to keep it as moist as possible.
Makes about 4 servings.
Note: Yes, you may add peppers or other veggies / nonsense to your meatloaf to make it yours. Go for it!
Go to the store:
Now what you ask?
Variation for Bundt Cake:
Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost it because you are not an animal. Geez! Wait, click the link above for the frosting recipe!
Things to do:
Note: For God's Sake, please do not forget the lime wedges!!! This actually makes this dish pop to the next level. So... maybe you're not understanding me... DO NOT FORGET THE LIME!!!
You will need:
You will do:
Note: Of course you may add or subtract ingredients to suite your taste. But if you take out the cucumbers... then it's no longer cucumber salad. SMH. So, this is a nice side dish with hot dogs, hamburgers, steak, taco night, meatloaf, etc.
For the Batter:
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