Slow-Cooked German Short Ribs

Slow-Cooked German Short Ribs

"Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!"

Ingredients

2 tablespoons all-purpose flour

1 teaspoon salt

1/8 teaspoon ground black pepper

3 pounds beef short ribs

2 tablespoons olive oil

1 large onion, sliced

1/2 cup dry red wine

1/2 cup chile sauce

3 tablespoons packed brown sugar

3 tablespoons vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1/2 teaspoon chili powder

2 tablespoons all-purpose flour

1/4 cup water

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Directions

In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.

In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.

In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.

Cover, and cook on Low for 6 to 8 hours.

Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.

Onion Straws

This recipe is from the Pioneer woman, and it's awesome
1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil
Directions:
Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.Combine dry ingredients and set aside.Heat oil to 375 degrees.Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.Repeat until onions are gone. 

Italian Lasagna

Tomato-Meat Sauce

• 1 tablespoon olive oil
• 1 onion, chopped fine
• 6 garlic cloves, minced
• 1/2 pound Ground Beef
• 1/2 Pound of sausage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup heavy cream
• 1 (28-ounce) can tomato puree
• 1 (28-ounce) can diced tomatoes, drained and discard liquid
  

Cheese Filling

• 15 ounces  ricotta cheese
• 1 cup Parmesan cheese grated
  1/4 cup Parmesan Cheese for top
• 1/2 cup chopped fresh basil
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Rest of Ingredient

• 16 ounce whole-milk mozzarella, shredded (4 cups)
• 9 lasagna noodles
• 1/4 Parmesan cheese grated
  

For the Sauce: Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in meatloaf mix, salt, and pepper, increase heat to medium-high, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes. Add cream, bring to simmer and cook, stirring occasionally, until liquid evaporates and only rendered fat remains, about 4 minutes. Stir in tomato puree and drained diced tomatoes, bring to simmer, and cook until flavors meld, about 3 minutes. Set aside. (Sauce can be cooled and refrigerated for up to 2 days; reheat before assembling lasagna.)

For the Cheese Filling: Adjust oven rack to middle position and heat oven to 375F. Combine ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in bowl.

To Assemble: Spread 1/4 cup of meat sauce evenly over bottom of 13 by 9-inch baking dish (avoiding large chunks of meat). Arrange 3 noodles in a single layer on top of sauce. Spread each noodle evenly with 3 tablespoons of ricotta mixture and sprinkle entire layer with 1 cup mozzarella. Spoon 1-1/2 cups meat sauce over top. Repeat layers of noodles, ricotta, mozzarella, and sauce once more times. For final layer, arrange remaining 3 noodles on top and cover completely with remaining sauce. Sprinkle with remaining 1 cup mozzarella, then sprinkle with remaining 1/4 Parmesan.

To Bake: Cover dish tightly with aluminum foil that has been sprayed with vegetable spray. Bake for 15 minutes, then remove foil and continue to bake until cheese is spotty brown and edges are just bubbling, about 25 minutes longer. Cool lasagna for 15 minutes before serving.

Pumpkin Bread

This is a very moist pumpkin bread, and it is a true and tried recipe
Ingredients:
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon nutmeg
¾ teaspoon ground cloves

Steps:
1: Pre-heat the oven to 350 degrees. In a large bowl combine pumpkin, sugar, water, oil and eggs. Beat together until mixed well.Step
2: In a separate bowl sift together flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.Step
3: Slowly mix the dry ingredients with the wet ingredients beating until smooth.
Step 4: Grease two 9 x 5 inch loaf pans. Pour the better into the 2 loaf pans evenly dividing the batter between the two. Bake at 350 degrees for 60-70 minutes or until a toothpick comes out clean. Remove from oven and allow loafs to cool. 

Pioneer woman Apple dumplings

1 Granny Smith apple
1 can crescent roll
1 sticks butter
1/2 cup of white sugar
½ teaspoon vanilla
1 teaspoon cinnamon
1 small can Mountain Dew
Preheat oven to 350 degrees.
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a  buttered baking pan. Melt butter, then add sugar, and cinnamon, and barely stir. Add vanilla, stir, and pour over apples. Pour 3/4 of the can of Mountain Dew around the edges of the pan. Bake for 30 to 35 minutes, let cool. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Sour Cream Banana Bread

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas (2 medium)
1/2 cup sour cream
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. 

Pineapple coleslaw

1/2 Cup Shredded Carrots 
3 Cups shredded Cabbage
3/4 Cup Drained Crushed Pineapple (1 8oz Can)
2 Tbsp. Vinegar
2 tsp Sugar
2/3 Cup Mayonnaise
Black or White Pepper to taste

Directions: Combine all ingredients. Taste and adjust the seasonings as desired. Cover and chill through.