Recipes

RECIPE INGREDIENTS
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Barbecue Pulled Chicken Recipe at Cooking.com
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DIRECTIONS
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

RECIPE INGREDIENTS
1 recipe Carolina Barbecue Sauce, cooled
2 boneless fresh pork butts (3 pounds each), untrimmed
White hamburger buns for serving
Other necessary recipes:
Carolina Barbecue Sauce

Carolina Barbecued Pork Recipe at Cooking.com
DIRECTIONS
One or two days before the barbecue, put the pork in a container just large enough to hold it and deep enough for the sauce to cover the meat. Pour in enough sauce to cover the meat, cover the container, and refrigerate for at least a day, preferably two. Reserve the rest of the sauce for basting and dressing the meat. Halfway through the marinating process, turn the pork in the sauce.

If you're using a charcoal grill, start a slow fire; you should be able to hold your hand just a few inches above the grate for 10 seconds without becoming uncomfortably hot. If you're using a gas grill, oven, or smoker, heat it to 200 degrees F.

Put the marinated pork butts fat side up on the grill or smoker and close the lid. (For the oven, put the pork on a rack in a roasting pan.) Leave the pork alone for about 3 hours, then begin basting with sauce every 30 min. Four hours into cooking, turn the pork over and continue cooking for another 2 hours. The pork is ready when the internal temperature reads between 150 and 160 degrees F. This should take about 2 hours per pound. Take the pork off the heat and let it sit until cool enough to handle.

Chop and shred the the pork. You can slice the pork or pull it apart with your fingers. For slicing, cut the pork across the grain in 1/2-inch slices. For pulling, start pulling at the meat with a fork, then attack it with your fingers; the pork will come apart in large chunks. Pick out any unrendered fat.

RECIPE INGREDIENTS
1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
4-1/2 cups water
1 teaspoon salt
6 ounces cheddar, grated (about 1-1/2 cups)
1/4 cup chopped chives or scallion tops

Potato and Cheddar-Cheese Soup Recipe at Cooking.com
DIRECTIONS
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.

Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.

VEGETABLE TIP:
Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.

WINE RECOMMENDATION:
Serve a Washington State merlot with this rich and smoky soup. Merlots from Washington's Columbia and Yakima Valleys are a bit more restrained than their brethren from California and have a distinct mineral undercurrent that makes them a natural here.

Ingredients

for the sauce for the sponge you will also need a 75oml basin
2 tbsp evaparated milk 100g self raising flour
75g brown sugar 50g butter
50g butter or margaraine 50g caster sugar
1 egg
2 tbsp of water

Method

1.lightly grease the basin
2.place all the sauce ingredients in a saucepan.
3.stir over low heat, till the sugar has dissolved
4.boil the mixture till the mixture thickens a bit
5.empty the contains of the saucepan into the bottom of the basin.
6.to make sponge sieve the flour into a mixing bowl, add butter,sugar,egg and water.
7.beat togther till soft and fluffy.
8.spoon the sponge mix over the toffee sauce.
9.cover with plate and cook in microwave oven on high for 4 mins.
10.leave to stand for 2 mins, then turn out on to serving plate and eat!