PORK

I brought this for a potuck and everyone immediately requested the recipe

This is called 'Pork Chop Supreme' and my hubby always feels like a king eating it

This is called 'Pork Chop Supreme' and my hubby always feels like a king eating it

I've made this recipe several times and it's the only way I make this dish ever

Coca Cola Ham

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655K views · 14K reactions | Crockpot Ribs | ✅ RECIPE: https://thestayathomechef.com/the-secret-to-crockpot-ribs/ Crockpot ribs are guaranteed to be fall off the bone tender. Learn the secrets for... | By The Stay At Home Chef | Today on The Stay At Home Chef I'm showing you how to make the best slow cooker ribs! My secret for crock-pot ribs has been one of the top recipes on my website for the past six years. Today I'm going to show you exactly how I make them. To start out we're gonna put together a quick rub you'll need 1tablespoon of smoked paprika and then 1teaspoon each of black pepper, salt, garlic powder, onion powder, and ground mustard. Then stir this together real quick k and then we'll set that aside real quick while we get our ribs ready for a rubdown. Today I'm using baby back ribs but you can also use spareribs. You want to turn them over so that we can remove the membrane on the back. Ribs have this tough chewy membrane on the back. You can leave it on. It's kind of unpleasant to eat so what you want to do is slide your fingers in there and start loosening it up. Then once you have a good piece it helps if you use a paper towel so you can grip it. It's a little slippery and then you can just pull it right off and then of course toss that membrane to the side. Next we're gonna take our rub, sprinkle it generously on and rub it in the ribs and of course you'll want to be sure to do both sides. This is called a dry rub and it is an optional step but it does add a lot of flavor to our meat. Next I'm gonna grab a slow-cooker liner and place it down into my crock pot. These are BPA free and completely safe to use and they do make cleanup a breeze. Of course you don't have to use a liner but it is super convenient. Next you'll need some barbecue sauce and I'm going to be using Kraft because that was the winner of our taste test. You can also use homemade. So we'll place one half rack down in here and then pour on a little bit of barbecue sauce on top and then we'll place the other half rack on top of that. You don't want your slow cooker to be too full. We could probably fit another rack in here but I wouldn't go over that. You'll want to reserve about 1/2 cup of your barbecue sauce for later and we'll go ahead and pop a lid on and we'll let this cook on low for about eight hours or you can do it on high for five to six hours but I highly recommend the low and slow cooking method when it comes to ribs. It's fall-off-the-bone tender every single time. After eight hours you want to gently remove the racks from the crock pot and place them onto a baking sheet and I line mine with foil. Once again I like to do that for easy cleanup and brush on more barbecue sauce. Now of course the ribs are completely edible and delicious at this point but this last step makes all the difference so I highly recommend not skipping it. This is what I call the secret to crock-pot ribs. You want to place the ribs directly under the broiler setting on your oven so that it's a top heat coming from above. The sauce on top will start to caramelize under that broiler setting and really give a beautiful finishing touch to these ribs. mmm! These smells so good! That is it. We are ready to eat fall-off-the-bone tender ribs made in the slow cooker! Thanks for watching! You can find the full written recipe in the video description. Be sure to subscribe, like, and follow and check out the rest of my videos where you can find hundreds of restaurant quality recipes you can easily make at home. See you later!

Crock Pot Coca-Cola Baby Back Ribs

Ham and Cabbage Soup

Making some pecan pie bread pudding ! If you love pecan pie then you will love this ! PLEASE LIKE AND SHARE!!! | pecan pie, pie, bread pudding | Making some pecan pie bread pudding ! If you love pecan pie then you will love this ! PLEASE LIKE AND SHARE!!! | By Cooking in Kathy's the Kitchen | Hey, everybody. We are in the kitchen and we're going to make a pecan pie bread pudding. I don't know if you like bread pudding but if you've never tried this one, you should try it. If you like pecans and things. Um I never was a big fan of bread pudding because a lot of times I would get bread pudding and it would be doughy and and not not really taste good. The bread was just hunks of bread in wet stuff and I I never was crazy about it. And then I started kind of experimenting with this and made this one and then I made a pumpkin bread pudding. And they were really good. Really good. And Evan's going to help me a little bit today. Yeah. He's he's kind of getting antsy over here so but he I've told him I said you gotta do what Nanny tells you. Yeah you gotta you gotta pay attention when you're cooking or you mess things up. So we don't want to mess anything up. Ingredients cost way too much money to mess it up. The first thing we did early this morning while Evan was working on his school work, I cut up a loaf of Texas toast. I cut it into about one inch chunks as you can see about like that. Yeah, they're yummy. They're yummy like water. Evan likes them like this. They're so yummy. They taste like graham crackers. But anyway, you toast these for about 30 minutes on about three 20 five and you gotta kind of stir em around about every 10 minutes so that they all get dried out. Then, when you put this in your mixture, it's going to soak it up. It's not just going to set and get soggy in it. It's going to soak it and that way it's going to give a good flavor throughout all the, you know, the bread pudding. So, the first thing we're going to do is this this bowl holds, let's see, it holds well flutter 12 cups so I'm kind of going to put in about six or eight cups. Yeah. I'm just going to put it in. I know about how high to go. So. Yeah, I'll help you. Whoops. Oops. Here, I'll help you put them back in. The wall's going to fall out if you don't be careful. Okay. I need it to go about. Put a little bit more in it there but not too much. Yeah. Okay. You can see how full my bowl is. Yeah. If you get these bowls, it kind of helps and it, I think it's on eight cups right now. Let me get it around here. I always get the side that says liters. Well, six cups. Okay. Says I have six cups. Let's see. I call for eight cups. Going to put all this in. Okay, let me put my. Okay. Now, I'm going to try to crank this down just a little bit so you can see what I'm doing. You want me to hand you the milk? Not yet, Evan. Not yet. We've gotta get another bowl. It's hard work making me. We've gotta put 5 eggs. So we're going to put the eggs in. Can I help you make some eggs in there? You can get me a bag out over there because my friend Marty wants to keep my eggshells. Get a Walmart bag out there for me. Please. A Walmart bag's in here. Yep. There you are. Why does she want some? Well I don't know. She asked me if I would keep her eggshells for for my eggshells for and I said yeah. I guess. Eggshell now I mix this up with my hands so don't go berserk on me because I wash my hands three or four times yes every day I think. So my hands are clean and I've cooked with my hands my whole life. Okay here. Okay now. Just put that over and hang it on the door for me. Just yeah right now just hang it on the door over there. Let me rinse my hands off right now. Get those eggs off of my hands. Yeah. All sticky. Yeah, they are. Okay, the next thing we're going to do is we're going to put in three cups. I can't feel like I'm down in a hole here. Let's do it this way. Maybe I can kind of get you to. Okay, we gotta use three cups of whole milk or at least 2%. Don't use anything less than 2 percent. Yup. Can I help you pour it? I don't think you can pour this one, Evan. It's too full. Can I pour the rest? Oh. Okay. Then we have to add a cup and a half. Can I try it in that one now? Of half and half. Evan's wanting to put the half and half in. Now you gotta you gotta lift it really careful there. Put it in there. Yep. Put it in there. Okay. Now, you've got it in. Okay. Okay now oop. Uh oh. Dropped it in it. I see you did. Yeah I did. Then we gotta have another half a cup. Yeah. Of half and half. Yeah half half. Now Nanny has to put this over here before it leaks on something. Yep. And then we gotta have one and a fourth cups sugar. So we're going to put that in. Yeah by the way my name is Evan and you know how much you spell my name. E P A N. That's how you spell my name. E P A N. Okay there's one fourth of a cup. Can I take the last one? One fourth of a cup. I'm going to do the last one. One fourth of a cup. The last one. And one fourth of a here. I'll let you put that one in. Put it in there. Okay. Now, don't drop my sugar thing in there. That won't be good if you drop the sugar there. Okay. Then we need I want to help. I like to put just a tad bit about a fourth of a cup of brown sugar in it when I'm making it. Can I try it a little? Okay, now we've gotta have just a minute, Evan. Remember what Danny said? Okay. Cuz I don't want to get this wrong. This I'm using something a little different today. I ordered this. And this is vanilla bean paste. It's dripping. Yeah it's dripping because it's I want it to drip a little bit. Yeah. And I'm only going to put about two teaspoons of that. Because it calls for three. I put I use three teaspoons of liquid vanilla. But I'm not going to use that much of this paste because I think it's a little and it calls for a teaspoon of maple flavoring. Yup. Okay and about Mommy. Just a little smidgen of salt. Yeah. It's cool when you do this. So now we're going to take the whisk and we're going to mix this up. Yeah. You mix it up as well. You know what what show you get that from? I ordered this from Amazon. Oh yeah you can order it from Amazon. Or you can just go to Amazon and get it. Like Okay, let's see. That was yummy. And we're going to pour this over the bread crumbs Yeah, you you put the brake on. And we're going to let it sit for about 10 minutes. Yep, you we're going to we're going to let you go in a minute guys. So we're going to put this over the top. Mm Can I help you pour the last bit? No, I don't think you need to help pour this. Cuz we certainly don't want this to not Hit it. Go in the right place. Yeah. I'll take, like I said, I take my hand and the reason I take my hand. It's because like, if you like, you crush it if you use something else. Yeah, we don't want to crush it so we're we're using our hands to kind of. Yeah. Get it down in here. Get it all kind of covered. Yeah. And then test it for yourself. See if it like. Push it down in. Yeah. And then we're going to put a lid over it. Yeah so it doesn't get water. We're going to let it sit for about 10 minutes. Yeah. We're going to let you go in a minute guys so. Okay, let's see. Now, while this is soaking for 10 minutes, I'm going to make the topping and the topping is you need one and a half cups light brown sugar. You need one stick of room temperature butter and you need one and1/ 4 cups of chopped pecans and you're going to put that in a bowl and you're just going to work it up with your hands til it's kind of the consistency of wet sand. Yeah. You want to be able to sprinkle it. So, we'll be right back in just a second. Okay, bye. Oh, Okay, we're going to make the topping now while the bread pudding is soaking up the goody stuff. So, I'm going to put in my One. Three. Four just a little bit more and then I'm going to put my butter in there. I've got a stick of salted butter. You can use salted in this. It won't hurt it and I'm going to cut it up because that'll make it a little hard easier for me to try to get this stuff to mix together Cuz even room temperature butter is not real soft sometimes. But this will help and then when you get the pecans mixed in with it, it will help too. Okay. My hands off. Now, I need a cup and a quarter. So, I'm going to use my half cup and you use chopped pecans. You don't want em too big or chopped. Okay. Now. Just take your hands. And just try to smoosh it up the best you can. Get it all kind of mixed together. My hands usually get so chapped when I cook a lot because I wash my hands so much. You just kind of want to get this to where it's like, you don't want any big clumps of butter by themselves. I'm going to try to get it That's looking pretty good. Okay. You can kind of see what that looks like. Let me pause you for just a second. Okay. We are ready to put the as you can look the the bread crumbs have soaked it up quite a bit. So we're going to put the bread crumbs in the pan. I usually use a nine by 13. But since a lot of times when I make this stuff I have to try to either give it to somebody or sell it to somebody and So I have got an owner for this so I'm going to put it in a disposable pan because I I can't give my pans away. But anyway this is about a nine by 13. Just a little different but it's okay. It'll work. I'll just cook it just a little bit longer. But the recipe that I am telling you all is for a nine by thirteen pan. But what you want to do is take your hands and just kind of mix it up just a little bit and it's probably going to have a little bit of soupines in it but you want to put about half of this in the bottom of your pan right now. Okay? Kinda like this. Just spread it out like I'm doing right here. Then we're going to take part of this, about half of it and we're just going to sprinkle it around. You trying to want to get it spread over the everywhere. Okay? Sometimes you gotta kind of you know gotta kind of watch a little bit. Make sure you get it spread around. Then you take the rest of your batter and just kind of spread it around. Try to get it evenly the best you can. I know you can't just get it evenly all over it. But you know do the best you can. Then you're going to spread this around. Try not to have one in a lot thicker than the other though because that will affect how it bakes, guys. So, we don't want to do that. Now, we're going to put the rest of this on top of it, okay? We're going to spread this around and get this on top of it. If you find any pieces of butter that are still kind of two bigger pieces while squish em up a little bit. But this is really good. This is a very good bread pudding. And I'm not even a huge bread pudding fan but I really like this. Now, just kind of spread everything around. Get it. Make sure you got it all over the top. Okay. Now, we're going to put this in the oven and we're going to bake it for and you might want to sit this on a pan that's a little bigger or put you some aluminum foil under it in case it were to kind of ooze over because when that starts cooking, it kind of raises up but then it will go back down but you don't want it to spill out in your oven. So put you a piece of aluminum foil or set it on a larger baking sheet. And we're going to bake this about 55 to 60 minutes in a nine by thirteen pan. I may bake this one a little bit longer. Um I will wait until the center. You always go to the center of whatever you're cooking. And if that still doesn't look like it's kind of set you know let it cook a few more minutes. Uh just kind of learn how to judge things by looking at them be a looking cook. But we will get this in the oven and we will show you what it looks like when it comes out. Talk to you all later. Hey guys. The pecan pie bread pudding has just come out of the oven. It took me 65, 60 minutes to cook it. Yeah that's a fine. And I let it kind of cool down in the oven after I turned it off. But I want you all to look at it and it really looks really good today and it smells so good. Evan opened the oven door and he said boy that smells good nanny. And we're going to let you see it. Yeah look at it guys. What do you think about that bread pudding Evan? It is yum. Smelled really good didn't it? Yeah. But Miss Arnetta's going to get that bread pudding so we're not even going to get to try it are we Evan? We'll have a good try. We'll have to make us another one won't we? Yeah. We can make it after you give it this huh. Make it again. I might cut you just a tiny little piece out of the corner of it. Let you taste of it. Reckon. Miss Arnetta probably wouldn't get us. But just take a look at that there guys. Yep. If that does it look good. I don't know what does. Look at there. Yeah. Look at all that. All those pecans and brown sugar and everything over that. Let me see if I can get just a little bit out on a plate here. Okay, guys. There's a little piece of it that I cut for Evan and you can see what the inside looks like. Yeah, you can see this. It is yummy, yummy, yummy. So, miss Arnetta, he's going to eat just a little corner of your bread pudding. If it's a But we hope you all will try the bread pudding and we hope you really like it. Yeah. Uh if you do, get back on here and tell us. Tell us what you think about it. Yeah. Show us a picture of it. We'd love to see it. Yeah, just make a video and show us. Yeah, make a video. Evan's going to get everybody to doing this work. But anyway, you all have a blessed day. We'll talk to you all later. Bye.

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