Buns

Best Roast Beef
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Buns's rating

I stuffed our roast with a lot of sliced garlic by sticking a knife into the roast on top, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard rock salt & cracked pepper rub. We cooked the roast as others advised, using a thickly sliced onion (into 3 slices) as a rack, and a can of beef broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. About 20 minutes before the roast was to be done, I added sliced mushrooms & some cut carrots, too. When done,I set aside the roast to rest, removed the veggies, and made the most delicious gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best ever, to be exact! We definitely will always cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thank you to all who left the tips - I couldn't find my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We made this last night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely excellent!

Spicy Beef Curry Stew for the Slow Cooker
Rating: Unrated
Buns's rating

Aloha! All credit goes to this recipe as my inspiration. This curry was incredible. I used ingredients that we had on hand. The recipe process was the same, made w/ the following additions/revisions: - 1 T butter - 26 oz can spaghetti sauce (out of canned tomatoes) - 13.5 oz can coconut milk instead of broth, but tomorrow I'll probably add broth to thin the curry - 8-10 dried shitake mushrooms, reconstituted - 1 T sauce from canned chipotle peppers (for heat) - 1 large potato - 3 stalks smashed, sliced lemongrass - 1-1/2 T grated ginger - I used 2 T curry + 1 sliced onion & 4 cloves garlic - Salt & fresh-cracked black pepper to taste - We BBQ'd steak & served it on the side instead of using stew meat cooked into the curry itself I followed the instructions in the recipe, but cooked curry on the stovetop (since thin-sliced BBQ steak was served on the side) served on white rice. I'm not a big meat eater, so I didn't cook the meat into the curry. That's why it's on the side. It'll taste better tomorrow. Thank you for the inspiration!

Banana Bread - Quick Bread for Machines
Rating: Unrated
Buns's rating

Following other suggestions, we added vanilla, cinnamon & nutmeg, and 1/3 cup sour cream we had left. We used room temp butter instead of oil - Not sure if that made a difference. I used the recommended amount of sugar - I wouldn't use more. We measured 1 cup of bananas, then my husband tossed in another half banana. We dumped everything into the bread machine & let it run on the Quickbread setting. The bread turned out very nice, although a little sweet. We'll use this recipe again. Next time I'll add nuts or raisins. Thank you for sharing!

Basic Ham and Bean Soup
Rating: Unrated
Buns's rating

I modified this recipe for what I had on-hand, which was limited, so I made adjustments to add flavor. No need to add salt. By the way, adding a teaspoon of baking soda to the already-boiled soaking water did indeed soften the beans - but DO NOT add the baking soda to boiling water like I did, or you'll be cleaning your stove top for awhile! Using the baking soda for the soak really helped soften the beans and lessen the cooking time. Be sure to drain and rinse after they soak. I used kidney beans, since that's what I had. I added 5 cups of water a and 2 cups of El Pato tomato sauce for the liquid. El Pato is my secret ingredient for flavor, along with 4-5 veggie bouillon cubes (Chicken or beef bouillon is too salty + I like the veggie flavoring more). Using the El Pato makes the soup perfectly spicy. You can vary the water to El Pato ratio to suit your personal taste, of course. I didn't have any veggies except an onion and omitted the mustard powder, so the flavor boosters really helped. I added 6 cloves of garlic - 1 teaspoon would never do it for us. No need to add salt. I used a 1-1/2 lb. meaty ham shank that was just fantastic. I served this w/ homemade baguette. I had intended to give some soup and a loaf of bread to our neighbor, but we ate almost all of the soup last night!

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Whole Egg Mayonnaise
Rating: Unrated
Buns's rating

More Tips: 1. You *must* have all ingredients at room temperature; 2. Use an immersion (stick-type) blender, if you have one. I have used my trusty Bamix since 1986 with outstanding results on this and many other recipes; 3. Be sure that the egg is the first ingredient added, followed by the vinegar (I use 1/2 red cider vinegar & 1/2 lemon juice), seasoning (I use 1/4 tsp to 1 C canola oil and the same amount of dry mustard as my mustard of choice), into a tall, narrow plastic cup (Halve the recipe for this method). Hold the blade on the bottom of the cup, turn it on to the fast speed for 20 seconds then move up & down slowly until completely mixed. Takes less than a minute, start to finish for delicious, homemade mayo! Other tips: Add finely minced chives, basil, cilantro, etc., or paprika or other spices ~ be inventive and enjoy. * * * This recipe tastes even better than Best Foods/Hellmann's mayo. We never have to buy pricey mayo. Once you try it, you may feel the same.

Coconut-Lime Sorbet
Rating: Unrated
Buns's rating

5 Stars. Perfect recipe, as-is, even if I added 1/2 tsp. vanilla & some grated lemon zest - not necessary. I read that it's best for all ingredients to be chilled well, so we chilled down the lime juice and coconut cream and we used ice water. We also added 2 teaspoons of light rum - I read that alcohol reduces iciness in the final product, so we tried it. We ran the Cuisinart for 30 minutes, resulting in a smooth, creamy soft serve and froze the rest in individual containers. * * * I have to tell you, we took the just-made sorbet, which was rich and creamy -not too sweet, not too tart- and dropped into into a tall, cold glass of Vanilla Coke with ice cubes, then stirred with a straw to make *the most incredible* float! It creamed and frothed up in the glass. Delicious and decadent. This is now our favorite dessert, hands down. An adult version of course is quite nice with more light rum in it. * * * I just tasted the sorbet that froze and ripened overnight and it has a wonderful, creamy texture, not icy. It also has the same sweet-tart taste as yesterday, so it did not sweeten appreciably, as I read that it might. As mentioned by another reviewer, it does melt quickly, especially if it's hot in your kitchen. * * * Did I mention this was our first recipe using our beautiful new red Cuisinart? Couldn't have picked a better recipe as our first. * * * Footnote: Just topped out pancakes with this. Sinful!

Rockin' Oysters Rockefeller
Rating: Unrated
Buns's rating

WHY have we never made this before now?! Made these on the spur of the moment to try something new for oysters. We used a slightly different mix of cheeses which we had on hand and that was fine. We followed the recipe (which is PERFECT in itself), but w/ a few differences: Added a few cloves more garlic and a few squeezes of lime to brighten/enhance the flavors. We were both bummed that we didn't have any bacon ~ that would've been AWESOME! 5 stars on this. SO EASY to make! Will ABSOLUTELY make again and again! Thank you!

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Easy Batter Fruit Cobbler
Rating: Unrated
Buns's rating

Terrific recipe. Easy. Fast. Tasty. I winged it and used 2/3 cup flour, 2/3 cup sugar, 2/3 cup almond milk (what I had), plus added 1 tsp cinnamon and 1 tsp vanilla to batter; used about 2-1/2 cups diced nectarines spread out over the batter, but all else the same ~ and I sprinkled a cinnamon-sugar on top before baking. Baked 60 minutes. Crunchy crust, yet cakey, too. Declared as a keeper by the taste~testers. It’s already half~gone this morning! Definitely won’t last past lunchtime. Will make with nectarines and strawberries next.