Borouz Woodworking

Coat ham with honey, put mustard powder on then brown sugar. Put lid on pan and cook ham at 250 for several hours. About 20 minutes or so before serving bump heat up to 450 and take lid off ham. When you start to smell the brown sugar caramelizing add Dr. pepper. This will make a ham that has not absorbed a lot of liquid AND the skin will be very crunchy delicious.

I think it is the shank which we like better.   I’m also looking to try something I just saw which was to mix the dry mustard, some sugar, and a specialty mustard together coat the ham with that.  Put it in the fridge for several hours and then bake.  Maybe add the honey and brown sugar before the baking.  Or mix the mustard, honey, brown sugar combo together before putting it in the fridge.  I saw it done with a standing rib roast.  When it was pulled out of the fridge all the mustard was gone the meat had absorbed it!  But when it was cooked it came out and caused the surface of the meat to caramelize and crisp.  One of my biggest complaints is that it runs off the ham before you even get it in the oven.  So this might actually solve that complaint.  I also have a tendency to overcook ham which makes it less than what it can be.  Instead of being firm and pink it’s sort of stringy and dark.

This happened by accident.  Dad was on his way home and I didn’t get the ham in till about 2 – 2:30 ish.  Maybe even later than that.  I panicked and cranked the heat up to 450 to try and finish it off fast.  It then kind of started to get that whole burnt thing going on so I dumped a can of Dr. Pepper in the pan trying to save it.  Lots of steam and potential for serious burns.  Best ham I ever made.  I’ve been trying to duplicate it since then.  This is what has gotten me as close to that pork zanado as I may ever get.

http://thissillygirlslife.com/2014/11/artisan-bread/

This stuff is good but takes WAAAAAYYYYYYY longer than five minutes.

• Hamburger
• Tomato soup
• Gumbo soup

Campbells again we have tried others and it’s not right.  Brown your hamburger, drain, add the soup and let it simmer for a little bit.  Should I tell you that his family did not call them Sloppy Joe’s they called them Sloppy Jeebers.  Can you guess what his nickname was growing up?

http://www.supermomnocape.com/2011/10/03/german-cooking-week-beef-rouladen/

Don’t stop with just this one click on all her recipes we made them all.  I think one of my favorites was the onion pizza.  Never in a million years did I think I would ever say that.  The entire time I was making it I was thinking I’M NOT EATING THAT!  I made two and put cheese on one to try and make it edible.  I ended up liking the non cheese one the best.  even Sam who hates onions like it.  Go figure life is indeed strange.

I can’t bake a cake from scratch they come out dry and wrong.  I’ve made my peace with that.  I can however, take any box cake and make it better!  Instead of using water use milk.  Add one extra egg to whatever they are calling for.  If your feeling really whacky throw in a box of instant pudding mix.  The pudding makes the cake more moist.  Add your eggs first so you can beat them, then the milk and oil, then the pudding, then the cake mix and never beat it for more than 2 minutes or till all the dry ingredients are well no longer dry.  If your making a carrot cake skip the pudding instead add a can of cooked carrots.  I know, I know it sounds wrong, it sounds gross and that’s why I wanted till you boys were adults to tell you that I’ve been doing that all of your lives.  For pineapple upside down cake lay sliced pineapples on the bottom of your prepared pan.  (I spray the bottom and sides of my pans rather than use the butter and flour trick.)  Sam will insist that you put maraschino cherries inside the pineapple rings.  Sprinkle with brown sugar, okay skip that sprinkle bit and think Pompey volcanic ash, dot with butter and pour your yellow cake mix over the whole thing.   If your making a pound cake or angel food cake I would skip the pudding too.

http://allrecipes.com/Recipe/Chicken-Chimichangas-with-Sour-Cream-Sauce/detail.aspx?src=VD_Summary

If you mix the enchilada sauce with the chimi sauce the enchiladas are the bomb!  Disclaimer, I cannot do cumin or cilantro so if you see them listed I didn’t use them.   This takes a little time but it was oh so good and cost us a lot less than going to the restaurant to get them.  I took the extra shells cut them into triangles, sprinkled them with olive oil, and garlic salt and toasted them in the oven for a bit.  Very yummy as chips with salsa.   We used the enchilada sauce on the beans as well, topped with melted cheese.  Dad made his version of Spanish rice which is cooked rice, canned tomatoes and cooked bacon.

http://www.thedailymeal.com/dominos-thin-crust-pizza

This is a great starter recipe.  I use Alton’s dough now and we like it better because, well it’s Alton.  Seriously (good eats) because it is firmer but not hard.  So it has a good chew but is never brittle and it can hold up the cheese.  This dough is good but it doesn’t hold up the toppings as well so you might need a fork.  With Alton’s I don’t do the pre bake on the crust but I always did with this one and it worked better that way.  I do stick a cast iron flat pan in the oven while it’s pre-heating and then I put my pizza pan on top of that.  I have a dark pan that is fairly large and sometimes I will put that on top of the cast iron to warm and then put my pizza on it’s pan on top of that.  Making the crust ahead of time is important for developing texture and flavor but you can get by with making it that day and just going for it.  I also roll mine I have tried flipping them and I’m a flipping failure!  I was a flipping failure when I worked at the pizza place and I’m a flipping failure to this day.  We had a rolling machine at the pizza place and I used it, so I use my rolling pin now.  I’ve also found that you don’t need much sauce on the pizza to make it delicious.  So go easy on the sauce.  Here is a trick for ANY tomato based sauce if it seems acidic or bitter add real butter.  I’ve used ground carrots and even just table sugar to try and cut that acidity but butter just smooths it out beautifully.  The sauce from this site is the one I use and then play with.  I like fennel in my sauce so I add some ground fennel and just a dash of red wine.  I also stopped putting the cheese in it.  I went back to doing what we did in the shop, dough, sauce, sprinkle Parmesan cheese on and then add your toppings.