Idiomas disponibles
Idiomas disponibles
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4/9/07
2:26 PM
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11
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North
Carolina
Pork Barbecue
3 pounds
(1.35 kg) boneless
pork butt, shoulder
or blade roast
1 (14 oz/400 g) can diced tomatoes
1/2cup (125 ml) vinegar
2 tablespoons
(30 ml) Worcestershire
sauce
1 tablespoon
(15 ml) sugar
1 heaping
tablespoon
(15 ml) crushed
red pepper flakes
1 tablespoon
(5 ml) salt
2 teaspoons
(10 ml) black pepper
Combine
all ingredients
in stoneware
dish. Cover and cook on LOW for 8-10 hours or on HIGH for 5 hours. Remove and shred meat to
serve. Serves 10.
Candied
Carrots
8 Walnuts
2 (16 oz/450g) packages frozen sliced carrots
3/4cups (175 ml) pancake syrup
1/4cup (60 ml) brown sugar, packed
1 cup (250 ml) chopped
walnuts
Combine
all ingredients
in crock. Stir well. Cover and cook on HIGH for 5 hours.* Serves 4-6.
*Only the High setting
is recommended
for this recipe.
Chocolate
Fondue
1 (8 oz/225 g) box semi-sweet
baking chocolate
1 (8 oz/225 g) box unsweetened
baking chocolate
1 (6 oz/170 g) box white baking chocolate
1 (14 oz/400 ml) can sweetened condensed milk, not evaporated
1 cup (250 ml) milk
1/4cup (60 ml) blackberry-flavored
brandy, or other fruit-flavored
brandy
Suggested
foods for dipping:
strawberries,
pineapple
chunks, banana chunks, cake cubes, marshmallows,
and cookies.
Combine
all fondue
ingredients
in stoneware
dish. Stir well. Cover and cook on HIGH for 45 minutes*
to 1 hour 15 minutes or until
melted.
Stir well after 45 minutes. Turn control
knob to Low. Serve immediately
or keep warm
as desired.
Refrigerate
leftovers
and use
as chocolate
sauce. Serves 4-6. *Only the High setting is recommended
for this recipe.
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