Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 If you add some to the file, I will. I'm always looking for easy. Tristasmile2day wrote: Trista...I would like to get and share really easy recipes!!!!!!!!!!! Click here to donate to the Hurricane Katrina relief effort. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 Trista, I'll try your Brisket recipe next time it's on sale. It sounds yummy. Ann Re: food thought Bragging Brisket 1 (4- to 5-pound) boneless beef brisket 1 to 2 teaspoons coarsely ground pepper 2/3 cup soy sauce 1/2 cup cider vinegar 1 tablespoon catsup 2 teaspoons garlic, minced 1 teaspoon paprika Press pepper evenly into surface of brisket. Place brisket in plastic bag or a 13 x 9-inch utility dish. Combine soy sauce, vinegar, catsup, garlic and paprika; pour over brisket, turning to coat. Tie bag securely or cover dish and marinate in refrigerator 6 to 8 hours or overnight, if desired. Remove brisket from marinade; reserve marinade. Place brisket in center of oblong piece of heavy duty aluminum foil (large enough to allow for folding at top and sides), turning up edges. Place in shallow roasting pan. Pour reserved marinade over brisket. Bring two sides of foil together above brisket; fold down several times, allowing for heat circulation and expansion. Fold short ends up and over and crimp to seal. Bake at 325 degrees F for 2 1/2 to 3 hours or until brisket is tender. Carve brisket across the grain into thin slices. ***They may want us to post these in the food file instead. Click here to donate to the Hurricane Katrina relief effort. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 TristaAnn wrote: Trista, I'll try your Brisket recipe next time it's on sale. It sounds yummy. Ann Re: food thought Bragging Brisket 1 (4- to 5-pound) boneless beef brisket 1 to 2 teaspoons coarsely ground pepper 2/3 cup soy sauce 1/2 cup cider vinegar 1 tablespoon catsup 2 teaspoons garlic, minced 1 teaspoon paprika Press pepper evenly into surface of brisket. Place brisket in plastic bag or a 13 x 9-inch utility dish. Combine soy sauce, vinegar, catsup, garlic and paprika; pour over brisket, turning to coat. Tie bag securely or cover dish and marinate in refrigerator 6 to 8 hours or overnight, if desired. Remove brisket from marinade; reserve marinade. Place brisket in center of oblong piece of heavy duty aluminum foil (large enough to allow for folding at top and sides), turning up edges. Place in shallow roasting pan. Pour reserved marinade over brisket. Bring two sides of foil together above brisket; fold down several times, allowing for heat circulation and expansion. Fold short ends up and over and crimp to seal. Bake at 325 degrees F for 2 1/2 to 3 hours or until brisket is tender. Carve brisket across the grain into thin slices. ***They may want us to post these in the food file instead. Click here to donate to the Hurricane Katrina relief effort. Click here to donate to the Hurricane Katrina relief effort. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 Trista, by the way, how are you doing. Been thinking about you. Any ppd? How is your issue you were having right after nirth with the pain in your chest. I just know what a horrible time I had, and was hoping you are doing better tha I. Sounds like you are fine; I couldn't even read my emails, yet post replies. Challis finally emailed me offline to see if I'd had the baby. You are in my thoughts today. Hoping your family is well and treating you well. Ann Re: food thought Bragging Brisket 1 (4- to 5-pound) boneless beef brisket 1 to 2 teaspoons coarsely ground pepper 2/3 cup soy sauce 1/2 cup cider vinegar 1 tablespoon catsup 2 teaspoons garlic, minced 1 teaspoon paprika Press pepper evenly into surface of brisket. Place brisket in plastic bag or a 13 x 9-inch utility dish. Combine soy sauce, vinegar, catsup, garlic and paprika; pour over brisket, turning to coat. Tie bag securely or cover dish and marinate in refrigerator 6 to 8 hours or overnight, if desired. Remove brisket from marinade; reserve marinade. Place brisket in center of oblong piece of heavy duty aluminum foil (large enough to allow for folding at top and sides), turning up edges. Place in shallow roasting pan. Pour reserved marinade over brisket. Bring two sides of foil together above brisket; fold down several times, allowing for heat circulation and expansion. Fold short ends up and over and crimp to seal. Bake at 325 degrees F for 2 1/2 to 3 hours or until brisket is tender. Carve brisket across the grain into thin slices. ***They may want us to post these in the food file instead. Click here to donate to the Hurricane Katrina relief effort. Click here to donate to the Hurricane Katrina relief effort. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 Hi Ann. I don't post much, but do when I can. Not much problem with PPD this time around. I cried the first week, but raised my Zoloft a little and felt better. Physically , not so good. The tightness and difficulty breathing lasted a week and went away. GP thinks it's not an MS thing, because he says he rarely sees MS patients complain of it. I'v heard quite a few here say it has happened to them though. I'm having headaches and aching all over now. The numbness, tingling and burning stopped about 3 months ago, but the vibration-like electrical sensation happened today in my hand and arm. I'm feeling bad lately. My family is fine. The 2 little ones seem to be tag-teaming me! LOL. How are you feeling now? Any better? How old is your baby now? Trista Ann wrote: Trista, by the way, how are you doing. Been thinking about you. Any ppd? How is your issue you were having right after nirth with the pain in your chest. I just know what a horrible time I had, and was hoping you are doing better tha I. Sounds like you are fine; I couldn't even read my emails, yet post replies. Challis finally emailed me offline to see if I'd had the baby. You are in my thoughts today. Hoping your family is well and treating you well. Ann Re: food thought Bragging Brisket 1 (4- to 5-pound) boneless beef brisket 1 to 2 teaspoons coarsely ground pepper 2/3 cup soy sauce 1/2 cup cider vinegar 1 tablespoon catsup 2 teaspoons garlic, minced 1 teaspoon paprika Press pepper evenly into surface of brisket. Place brisket in plastic bag or a 13 x 9-inch utility dish. Combine soy sauce, vinegar, catsup, garlic and paprika; pour over brisket, turning to coat. Tie bag securely or cover dish and marinate in refrigerator 6 to 8 hours or overnight, if desired. Remove brisket from marinade; reserve marinade. Place brisket in center of oblong piece of heavy duty aluminum foil (large enough to allow for folding at top and sides), turning up edges. Place in shallow roasting pan. Pour reserved marinade over brisket. Bring two sides of foil together above brisket; fold down several times, allowing for heat circulation and expansion. Fold short ends up and over and crimp to seal. Bake at 325 degrees F for 2 1/2 to 3 hours or until brisket is tender. Carve brisket across the grain into thin slices. ***They may want us to post these in the food file instead. Click here to donate to the Hurricane Katrina relief effort. Click here to donate to the Hurricane Katrina relief effort. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2005 Report Share Posted September 11, 2005 Oh, well, it does look a bit better broken down that was. Pig's Papoot just didn't seem very appetizing to me. lol Challis LOL, I thought everyone knew was pigspapoot was. It probably has no real meaning but is something my mother made up to make us kids interested in eating it. It is one pan meal that has the meat and veggies right in it. Almost a stew but well, its hard to explain. The PIG part is the pork in it, the SPAG because it has spaghetti, the OOT part is unknown to me. It is an interesting dish that tastes good and what makes it better is that what is not liked in it can be switched with something else Ann wrote: What on earth is pigspapoot?? Re: food thought I just added pigspapoot, tomato augratin, and pasta with pea pods. All real easy and quick Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.