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Tuesday, December 20, 2016

••••ROASTING MEATS GUIDE🐄🐖🐓🦃🐑!!••••

(Source: bettycrocker.com & photos also & Google+ photos & courtesy of Evana & Jim & 24myfashiony.com)





****ROASTING MEATS GUIDE!!

BEEF
Rib Eye Roast (boneless) PRIME RIB
OVEN TEMP. 350ºF
3-4 lbs1.5 - 2 hrs135ºF15 - 20 Minutes145ºF (medium-rare)
3-4 lbs1.75 - 2 hrs150ºF15 - 20 Minutes160ºF (medium)
4-6 lbs2 - 2.5 hrs135ºF15 - 20 Minutes145ºF (medium-rare)
4-6 lbs2 - 2.25 hrs150ºF15 - 20 Minutes160ºF (medium)
6-8 lbs2.5 - 2.75 hrs135ºF10 - 15 Minutes145ºF (medium-rare)
6-8 lbs2.75 - 3 hrs150ºF10 - 15 Minutes160ºF (medium)
Rib Eye Roast (bone-in) PRIME RIB
OVEN TEMP. 350ºF
4-6 lbs (2 Ribs)1.5 - 2 hrs135ºF15 - 20 Minutes145ºF (medium-rare)
4-6 lbs (2 Ribs)1.75 - 2 hrs150ºF15 - 20 Minutes160ºF (medium)
6-8 lbs (2-4 Ribs)2 - 2.5 hrs135ºF15 - 20 Minutes145ºF (medium-rare)
6-8 lbs (2-4 Ribs)2 - 2.25 hrs150ºF15 - 20 Minutes160ºF (medium)
8-10 lbs (4-5 Ribs)2.5 - 2.75 hrs135ºF15 - 20 Minutes145ºF (medium-rare)
8-10 lbs (4-5 Ribs)2.75 - 3 hrs150ºF15 - 20 Minutes160ºF (medium)
Tenderloin Roast
OVEN TEMP. 425ºF
2-3 lbs35-40 mins135ºF10-15 Minutes145ºF (medium-rare)
2-3 lbs45-50 mins150ºF10-15 Minutes160ºF (medium)
4-5 lbs50-60 mins135ºF10-15 Minutes145ºF (medium-rare)
4-5 lbs60-70 mins150ºF10-15 Minutes160ºF (medium)
Tri-Tip Roast
OVEN TEMP. 425ºF
1.5-2 lbs30-40 minutes135ºF10-15 Minutes145ºF (medium-rare)
1.5-2 lbs40-45 minutes150ºF10-15 Minutes160ºF (medium)
Round Tip Roast
OVEN TEMP. 325ºF
3-4 lbs1.75-2 hrs140ºF10-15 Minutes145ºF (medium-rare)
3-4 lbs2.25-2.5 hrs155ºF10-15 Minutes160ºF (medium)
4-6 lbs2-2.5 hrs140ºF10-15 Minutes145ºF (medium-rare)
4-6 lbs2.5-3 hrs155ºF10-15 Minutes160ºF (medium)
6-8 lbs2.5-3 hrs140ºF10-15 Minutes145ºF (medium-rare)
6-8 lbs3-3.5 hrs155ºF10-15 Minutes160ºF (medium)
Rump Roast
OVEN TEMP. 325ºF
2-4 lbs1.5-2 hrs135ºF15-20 Minutes145ºF (medium-rare)
Bottom Round Roast
OVEN TEMP. 325ºF
3-4 lbs1.5-2 hrs135ºF10-15 Minutes145ºF (medium-rare)
Eye Round Roast
OVEN TEMP. 325ºF
2-3 lbs1.5-1.75 hrs135ºF15-20 Minutes145ºF (medium-rare)
Brisket (fresh)
OVEN TEMP. 325ºF
2.5-4 lbs2.5-3 hrs (cover with liquid)135ºF10-15 Minutes170ºF (well done)
Brisket (corned)
OVEN TEMP. 325ºF
2.5-3.5 lbs2.5-3.5 hrsFollow Package Directions10-15 Minutes170ºF (well done)
3.5-5 lbs3.5-4.5 hrsFollow Package Directions10-15 Minutes170ºF (well done)
TOP
POULTRY
Chicken Breast
OVEN TEMP. 400ºF
2 lbs35 - 45 mins165ºF
Whole Chicken
OVEN TEMP. 375ºF
3-4 lbs1.5 - 2 hrs165ºF
Whole Duck
OVEN TEMP. 350ºF
3.5-4 lbs2 hrs165ºF
5-5.5 lbs3 hrs165ºF
Whole Goose
OVEN TEMP. 350ºF
7-9 lbs2.5-3 hrs165ºF
9-11 lbs3-3.5 hrs165ºF
11-13 lbs3.5-4 hrs165ºF
Whole Pheasant
OVEN TEMP. 350ºF
2-3 lbs1-1.25 hrs165ºF
Rock Cornish Game Hen
OVEN TEMP. 350ºF
1-1.5 lbs1-1.25 hrs165ºF
Whole Turkey (not stuffed)
OVEN TEMP. 325ºF
8 -12 lbs2.75-3 hrs165ºF
12-14 lbs3-3.75 hrs165ºF
14-18 lbs3.75-4.25 hrs165ºF
18-20 lbs4.25-4.5 hrs165ºF
20-24 lbs4.5-5 hrs165ºF
Turkey Breast (bone-in)
OVEN TEMP. 350ºF
2-4 lbs2.5-3 hrs165ºF
3-5 lbs3-3.5 hrs165ºF
5-7 lbs3.5-4 hrs165ºF
TOP
PORK
Loin Roast
OVEN TEMP. 325ºF
2-5 lbs20 minutes/lb145ºFLet Stand 3 Minutes
Crown Roast
OVEN TEMP. 325ºF
6-10 lbs20 minutes/lb145ºFLet Stand 3 Minutes
Shoulder/Butt Roast
OVEN TEMP. 325ºF
3-6 lbs20 minutes/lb145ºFLet Stand 3 Minutes
Ribs (back, spareribs)
OVEN TEMP. 325ºF
-Cook covered 1.25 hrs, uncover, cook 45 minutes longerTender-
Ribs (country-style)
OVEN TEMP. 350ºF
-Cook covered 1.25 hrs, uncover, cook 45 minutes longerTender-
Tenderloin
OVEN TEMP. 425ºF
-.75-1 hr145ºFLet Stand 3 Minutes
Ham (fully cooked)
OVEN TEMP. 325ºF
-15-20 minutes/lb140ºF-
Fresh Leg/Uncured Ham
OVEN TEMP. 325ºF
-15-20 minutes/lb145ºFLet Stand 3 Minutes
TOP
VEAL
Loin Roast
OVEN TEMP. 325ºF
3-4 lbs1.75-2.25 hrs155ºF10-15 minutes160ºF
Rib Roast
OVEN TEMP. 325ºF
4-5 lbs1.5-2.25 hrs155ºF10-15 minutes160ºF
TOP
LAMB
Leg Roast (whole, bone-in)
OVEN TEMP. 325ºF
5-7 lbs20-25 minutes/lb140ºF10-15 Minutes145ºF (medium-rare)
5-7 lbs25-30 minutes/lb155ºF10-15 Minutes160ºF (medium)
7-9 lbs15-20 minutes/lb140ºF10-15 Minutes145ºF (medium-rare)
7-9 lbs20-25 minutes/lb155ºF10-15 Minutes160ºF (medium)
Leg Roast (whole, boneless)
OVEN TEMP. 325ºF
4-7 lbs25-30 minutes/lb140ºF10-15 Minutes145ºF (medium-rare)
4-7 lbs30-35 minutes/lb155ºF10-15 Minutes160ºF (medium)
Shoulder Roast or Shank Leg Half
OVEN TEMP. 325ºF
3-4 lbs30-35 minutes/lb140ºF10-15 Minutes145ºF (medium-rare)
3-4 lbs40-45 minutes/lb155ºF10-15 Minutes160ºF (medium)


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Sunday, December 18, 2016

••••HAPPY BIRTHDAY BRAD PITT🎁🎉🎂🍰🎈!!••••

(Source: scoopnest.com & celebrityhomes & amp heavy.com & oldschool4you photos & Google+ photos & bookjourney.net & ebay.com)







****HAPPY BIRTHDAY 
****BRAD PITT!!
****YOU ARE 53 TODAY!!

 
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Saturday, December 17, 2016

••••CHEESECAKE BROWNIES🍰🧀🎂🍫🍳!!••••

(Source:  tinascookings.blogspot.com & photos also)









****CHEESECAKE BROWNIES!!
Ingredients
For the brownies
250 grams plain flour
150 grams brown sugar
250 ml boiling water
4 levelled tablespoons unsweetened cocoa powder
1 teaspoon baking powder 
1 large egg
100 ml oil 
2 tablespoons dark rum
For the cheesecake swirl
100 grams cream cheese
50 grams icing sugar
1 small egg
1 tablespoon plain flour 
1 teaspoon vanilla

http://tinascookings.blogspot.com
 

Preparation
Sift the cocoa into a small bowl, pour the boiling water over it and mix until the cocoa dissolves and the mixture becomes smooth. In a large bowl, whisk together the flour, sugar and baking powder, then pour in the cocoa mixture, rum, beaten egg and oil, and continue whisking until well blended. Take out about 1/4 of the brownie batter and set it aside, then line a baking pan (23x30 cm; 9x12 inch) with baking paper, pour in the batter and smooth the top.
In another bowl, beat together the softened cream cheese, icing sugar and vanilla, then add the egg and flour and blend really well. Put the cheesecake batter in a decorating bag fitted with a small tip (or a disposable bag with the corner cut off) and evenly pipe the cream cheese mixture on the brownie batter. Evenly spread the reserved brownie batter over the cheesecake part, then take a long skewer or a butter knife and make swirls in the batter to distribute the cheesecake batter evenly. 
Bake the cheesecake brownies in a preheated oven, at 180˚C (350˚F) for 20-22 minutes (do the toothpick test around 20 minutes, to make sure your brownies do not get overbaked and dry). Let it cool completely, cut in into 16 squares and serve with whipped cream and fresh fruit.

 
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••••GRANT'S TWO INGREDIENT COCONUT MACAROONS🍶🍚!!••••

(Source: rachaelrayshow.com & photos also)




****GRANT'S TWO INGREDIENT 
****COCONUT MACAROONS!!
****MY MOM USED TO MAKE THESE
****COOKIES!! 😋 YUMMY!!


Serves 6 macaroons

Ingredients

1 14-ounce can dulce de leche *see note
1 14-ounce bag sweetened shredded coconut
 

Preparation

Preheat oven to 350°F. 

In a small bowl, mix together dulce de leche and sweetened shredded coconut. Using a spoon, scoop mounds of coconut evenly into a 6-cup muffin tin.

Place the tin into the oven and bake for 15-20 minutes or until golden brown. 

*Note: If you can’t find dulce de leche, place an unopened can of sweetened condensed milk in the bottom of a slow cooker. Pour in enough water to cover the can with at least 1/2 inch of water. Cook for 4 hours on high or 6 hours on low. Once cooked, remove the can from the water and cool completely before opening it.

 
- See more at: http://www.rachaelrayshow.com/recipes/22321_grant_s_two_ingredient_coconut_macaroons/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_927627#sthash.TNjgcJVj.dpuf

 
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••••COUNTDOWN TO CHRISTMAS🎄🎁🎉⛄️!!••••

(Source: Google+ brown sugar photos)






****COUNTDOWN TO CHRISTMAS!!

 
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Friday, December 16, 2016

••••BIG EASY GUMBO🍤🌶🍗🌰!!••••

(Source: betttycrocker.com photos and courtesy of Evana and Jim)







****BIG EASY GUMBO!!

Ingredients

  • Prep Time
    50 MIN
  • Total Time
    50 MIN






    • 8 Servings 


    1/2 cup peanut oil
    1/2
    cup Gold Medal™ all-purpose flour
    1
    cup chopped sweet onion
    1
    cup chopped green bell pepper
    1
    cup chopped celery 
    2
    teaspoons Creole seasoning
    2
    teaspoons finely chopped garlic
    5 1/4
    cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
    4
    cups shredded cooked chicken 
    1/2
    lb andouille sausage, cut into 1/4-inch slices
    1 1/2
    cups frozen black-eyed peas, thawed
    1
    lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined
    http://bettycrocker.com

    Directions 

    • 1 In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
    • 2 Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
    • 3 Stir in shrimp; cook 5 minutes or just until shrimp are pink.

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