Slow Cooker Pulled Pork
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
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Vinegar Based BBQ Sauce
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
1.In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
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Eastern North Carolina BBQ Sauce
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
1.Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Fried Rice
2 tablespoons margarine
1 tablespoon Canola oil
4 eggs (remove 3 egg yolks)
3 cups cold cooked brown rice
2 cups cooked chicken (torn or chopped into pieces)
2 stalks chopped celery
1 cup shredded carrots
1 cup frozen peas
1 onion chopped
Soy sauce to taste
1. Scramble eggs in a tablespoon margarine and set aside
2.Put 1 tablespoon margarine and canola oil into large fry pan - when hot add cooked rice and stir well.
3. Add everything but scrambled eggs and soy sauce - stir well - put lid on and let cook on medium for 5 to 10 minutes.
4, Add scrambled eggs and heat well.
5. Add soy sauce (3 to 5 tablespoons) to taste.
1 tablespoon Canola oil
4 eggs (remove 3 egg yolks)
3 cups cold cooked brown rice
2 cups cooked chicken (torn or chopped into pieces)
2 stalks chopped celery
1 cup shredded carrots
1 cup frozen peas
1 onion chopped
Soy sauce to taste
1. Scramble eggs in a tablespoon margarine and set aside
2.Put 1 tablespoon margarine and canola oil into large fry pan - when hot add cooked rice and stir well.
3. Add everything but scrambled eggs and soy sauce - stir well - put lid on and let cook on medium for 5 to 10 minutes.
4, Add scrambled eggs and heat well.
5. Add soy sauce (3 to 5 tablespoons) to taste.
Rotini Salad
4 cups uncooked wholewheat rotini
1 cup mayonaise
1/4 cup white vinegar
2/3 cup Splenda
2 1/2 tablespoons prepared yellow mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery chopped
1 green or red bell pepper, seeded and chopped
1/4 cup grated carrot
2 tablespoons chopped pimento (optional)
1.Boil rotini in salted water until tender - about 10 or 12 minutes. Drain then rinse in cold water, drain.
2. Put drained rotini into a large bowl and add other ingredients. Mix and add additional mayonaise if you like.
1 cup mayonaise
1/4 cup white vinegar
2/3 cup Splenda
2 1/2 tablespoons prepared yellow mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery chopped
1 green or red bell pepper, seeded and chopped
1/4 cup grated carrot
2 tablespoons chopped pimento (optional)
1.Boil rotini in salted water until tender - about 10 or 12 minutes. Drain then rinse in cold water, drain.
2. Put drained rotini into a large bowl and add other ingredients. Mix and add additional mayonaise if you like.
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