Breakfast Corn Dogs

I made this recipe to use up left over breakfast sausages. We love the Isernios chicken sausages. These pancake corn dogs are wonderful. If you have little ones try these they will love them!

Ingredients
1 1/4c whole-wheat flour
1/4c cornmeal
1tbsp. brown sugar
2tsp. baking powder
1/2tsp baking soda
1/4 tsp salt
11/2c buttermilk
1 egg
2doz small breakfast sausages
canola oil, for cooking
wooden coffee stirrers, Popsicle sticks or bamboo skewers

Method
Whisk together dry ingredients in a large bowl; add buttermilk, egg, and whisk until smooth. Let stand 5 minutes (batter will thicken). If it’s too thick to pour easily, thin with more buttermilk.
Cook the sausages and let them cool, then stick them on the wooden stirrers. In a wide, medium-large pot, heat a few inches of canola oil until hot but not smoking. Dip each sausage into the batter, holding it by the stick and rolling it around until well coated – dip into the oil and cook, turning as necessary, for a minute or until deep golden. Cook only two or three at a time, without crowding the pot, which could cause corn dog collisions and cause your oil to cool down. Drain on paper towels and serve immediately, with maple syrup.

Frozen Lemon Custard

My Grandma C Made the yummiest dessert ever. It is a Frozen lemon custard. It was a very special dessert. She didn't make it often, only for special times. It has a wonderful hint of lemon. Try it for the specialist occasion.

Ingredients
1 box Vanilla Wafers

½ on top ½ on bottom

3 eggs separated

½c Sugar

1 lime or lemon juiced and rind or zest

1c whipping cream

Method
Beat egg yolks until lemon color add sugar and lemon juice and rind. Cook in double boiler until thickened. Cool. In a clean bowl with clean whisk or beaters, whip egg whites until light and hold peaks. Fold custard in egg whites. Then separately whip cream until peaks and fold into custard mix.

Pour over ½ vanilla crumb and top with the rest of the vanilla wafers. Freeze until frozen. Cut into squares.

Cranberry

This recipe came from my mothers mother. My Grandma makes this cranberry mold for Turkey feast it is better then the basic cranberry. My grandmother uses fresh cranberries. I will try that the next time I make this dish. She also uses Queen Anne Cherries, but they are hard to find, so my mother substitutes them with Mandarin oranges. It is easy to make and should be made at least 1 day before your meal. It has been in our family for as long as I can remember, I make it every year for our Thanksgiving feast.  

Ingredients  

1 can whole berry cranberry

1 pkg raspberry jello

1 8oz pkg of cream cheese cubed

1/2c chopped pecans

1 can of Queen Anne cherries or Mandarin Oranges

Method

Heat cranberry on stove, add Mandarin orange or cherry juice and jello, cook for recommended time on box. Turn off heat and add remaining ingredients. Pour into a mold and refrigerate until firm and comes clean from the mold.  To remove from mold dip into warm water until loosened. place plate on top and turn over onto plate.

Peanut Butter Cereal Treats

I  recently made a cake for Starbucks. It was a big cake that I am proud to have accomplished.  Prior to making the cake I expearimented with baking medias in order to make the cake. I perfected a delectable treat, in my process. These are sure to disappear fast.

Ingredients

6c Rice Krispies

1 10.5oz bag mini marshmallows
¼c unsalted butter
1¼c creamy peanut butter

1 bag semisweet chocolate chips
1c peanut butter

Method
Melt butter and marshmallows in medium saucepan. Add peanut butter  and melt remove from heat and fold in cereal. Make sure the mixture is well coated and not soggy, if too wet add more cereal. Press into a greased Pyrex pan. Melt chocolate in a double boiler add peanut butter and spread on top of cereal bars. Cool until set.

Yellow Birthday Cake

I made this cake for a 3year old's birthday. It was fun. 3 layers...for 3 years. I used a simple yellow cake recipe that I found from Martha. I used my own buttercream recipe. The cake was perfect for layers, dense for stacking but moist enough to love

Ingredients

1c  unsalted butter, room temperature

2 1/2c all-purpose flour

1/2tsp baking powder

1/2tsp baking soda

1tsp salt

1 1/2c sugar

2 large eggs

3 large egg yolks

2tsp pure vanilla extract

1c low-fat buttermilk

Method

Preheat oven to 350°. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.



In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.

With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture;



mix just until combined.



Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Place one cake, bottom side up, on a cake stand. Using an offset-spatula or table knife, spread top with Buttercream. Top with remaining cake; frost top, then sides.

Brine your Bird

If you want the best Turkey do a brine. It will be the most moist and flavored to perfection. Not to mention you will have the best gravy ever. My German Grandmother made the best Thanksgiving ever. I believe the turkey and gravy were so amazing because of the brine. I buy a fresh bird, not frozen, start your brine the night before the turkey will cook. I put the turkey and brine in the garage in a clean cooler. Its cold enough to keep your bird at the right temperature. I also do not stuff the bird with stuffing I use aromatics.

Brine

1 turkey

1cup kosher salt

1/2cup light brown sugar

1 gallon stock

1tbsp black peppercorns

1 gallon heavily iced water

Aromatics
1 cinnamon stick

1c water

4 sprigs rosemary

6 leaves sage

1 apple quartered
1 onion quartered

Method

Combine the vegetable stock, salt, brown sugar, peppercorns, in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, with ice, The night before you'd like to eat: Combine the brine, water and ice in COOLER Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 350°. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack upside down inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Roast the turkey on lowest level of the oven at 350. Halfway through flip the turkey over and insert a probe thermometer into thickest part of the breast. Add Turkey stock to the bottom of the pan. Set the thermometer alarm to 161° degrees. Let the turkey rest, loosely covered with foil  for 15 minutes before carving.

Better than your Mama's MeatLoaf

Meatloaf is one of those meals that don't sound to great, too many bad experiences with the mystery meat. I love my mothers meatloaf. Its easy and very good. I serve the meatloaf with twice baked potatoes or a garlic mash. You cant go wrong with this meatloaf.

2 lbs of 80/20 Hamburger
Onion Chopped
1 box Stouffer's stuffing
2 eggs
5 strips of bacon

Knead together all ingredients except bacon, Mold into a loaf pan. Lay strips of bacon on top of the meatloaf. Bake at 350° until meat thermometer reads 155°. Take out drain off fat. Slice and serve.

Parker House Rolls

Every holiday someone brings some store bought rolls. This Harvest Day I decided to make my own from scratch rolls. I found this recipe everywhere. I used the one I found in my Grandmas recipes. I also would highly recommend making the dough in a bread machine it ensures the correct temperature and kneading. The rolls were soft and superb. Its well worth your extra time to make these for your next holiday celebration.

Ingredients

6c AP flour 

1/2c sugar

2tsp salt

2 packages yeast

1c margarine or butter softened

1 large egg

2c hot tap water 120° to 130°

Method

In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter. With a mixer at low speed, gradually pour water into dry ingredients. Add the egg and increase speed to medium for 2 minutes. Beat in 3/4 cup flour or enough to make the batter thick. Continue beating 2 minutes, occasionally scraping bowl. With a spoon, stir in enough additional flour to make a soft dough, approx 2 1/2c.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80° to 85°) until doubled, about 1 1/2 hours. (2 fingers pressed into dough leave a dent.)
Push down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Preheat oven to 400°
Melt remaining 1/2 cup margarine or butter grease bottom of a square Pyrex pan with melted butter. On a lightly floured surface roll dough into balls, dip both sides into melted butter pan. Arrange dough balls in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned

Pumpkin Puree

I make a wonderful pumpkin soup every fall, I normally use a canned pumpkin. This year I decided to try to make it with a homemade puree. It was easier then I thought it was and well worth it. I canned a bunch of the puree to try my pumpkin pie, I'm sure it will be better then perfection. Try making your own canned pumpkin, its worth it.













2lbs makes 2c
Cut a sugar pie pumpkin in half,

 scoop out and discard seeds with a metal spoon

 

 

Next rub the cleaned out inside of pumpkins with veg oil. 

 Set pumpkin with cut side down on a baking sheet lined with foil. Bake at 375° for 45-75 min until its very tender to touch.

 Scoop flesh into blender and puree until smooth.

 Jar. For canning Make sure you read up on canning. I sterilize all the components of the jars in a boiling water-bath. I then fill jars, clean rims and seal and water-bath them again for like 40 min.

 

Pumpkin Coconut Curry

I love Pumpkin. I Love Indian food. I tried this recipe in this months Sunset Magazine. It was heavenly. I altered the recipe added a few little touches. I recommend if you love Indian you have to try this one. Its soooo yummy.


Ingredients
6c peeled chunks of pumpkin
1/2c cuped sweet potatos
1tsp Kosher salt
3tbsp olive oil
1 onion halved and cut into half moons
1 or 2 serrano chilies minced
1 cinnamon stick
3bay leaves
1tsp red curry paste
1tsp curry
1tsp tumeric
1tsp cumin
2 cans coconut milk
1c salted cashews
1/2 lemon juice

Method
Heat oil in pan and salt pumpkin and sweet potatos, brown turning 6-8 min, dont get pumpkin too dark. In seperate pan heat oil and fry onion until deep golden 12-15 min. Reserve half in a bowl. Add chili to remaining onions, saute with cinnamon, bay leaves and currys about 2 min, add other spices about another min. Add spices and onion with coconut milk to pumpkin, bring to a boil and cook until veggies are tender about 5-10 min. stir in cahews and lemon juice. Serve in a bed of basmati rice and top with cooked onions.

Pork Noodle Bowl

A Vietnamese Pork noodle bowl is so fresh and good. Its the best main course. I make the lemongrass pork to top it off.
The noodle bowl is very simple it is basically a table salad but with more noodles. Also make sure you make the lettuce shredded for the bowl. Add chopped peanuts to serve.

Lemongrass Pork (suon nuong xa)

This grilled pork is so amazing, with its lemongrass flavor it adds the right touch to your Vietnamese meal. I use it inside of the summer rolls and on my pork noodle bowls. You could also just eat it right off the skewer. Whatever your pleasure it will rock your taste buds.


Ingredients
1/8c fish sauce
1tbsp thick soy sauce
3tbsp sugar
2tbsp veg oil
2 stalks of lemongrass outer leaves and tough tops removed and finely ground
1 large shallot finely chopped
2 cloves garlic finely chopped
1lb thinly sliced pork tenderloin
16 soaked bamboo skewers

Method
Stir together fish sauce soy oil and sugar until sugar is dissolved, add everything else and marinate the meat for at least 1 hour. Slide meat on to skewers and grill 1min per side.

Table Salad (sa lach dia)

A Vietnamese Table salad is meant to be served with finger foods. The table salad is wrapped around the cooked finger foods. First a piece of lettuce, then your finger food, then top with carrots, bean sprouts, cucumber, rice noodle, and mint...Then dip in your sauce of choice. Table salad adds your vegetable and starch to your protein. Serve your table salad with spring rolls. It really puts them over the top.


Ingredients
1 Head Boston Lettuce
1 cucumber thinly sliced and halved
2 carrots julienned
1c rice vermicelli cooked and drained
Bunch of mint
1c bean sprouts

Arrange leaves then noodles and sections of remaining veggies.

Summer Rolls (goi cuon)

Vietnamese is so fresh, buy the freshest ingredients for the best meal. I love going to a good Asian market to buy the stuff for my meal. Its easy and a one stop shop. I am lucky to have a Uwajimaya here, what a great quality specialty market. Summer rolls are a cool treat. This recipe calls for pork tenderloin, I love to use the grilled lemongrass pork for noodle bowl, but if making just spring rolls you can do it how the recipe states below. The Summer rolls are a yummy treat, I love to serve them with a table Salad and a great peanut dipping sauce.


Ingredients
4oz dried rice vermicelli
4oz pork tenderloin
18 small shrimp shelled and cleaned
12 round rice papers
1 head Boston lettuce ribs removed
24 large mint leaves
1c julienned carrots

nuoc leo peanut sauce
1tbsp veg oil
1tbsp hoisen sauce
2tbsp peanut butter
chopped peanuts for top
sugar to taste

Method
Soak vermicelli noodles in lukewarm water until soft. Drain and squeeze out excess moisture. Boil rice vermicelli in a sieve for 5sec. Remove and transfer to a bowl until cool divide into 12 equal portions. Cook pork in boiling water for 10 min. (if you are not using grilled lemongrass pork) when pork is cool enough to handle thinly slice the pork. Then cook shrimp in the boiling water until opaque. Cut in half lengthwise and devein. In lukewarm water soften the rice papers, blot excess water with clean towel. Place a lettuce leaf, then vermicelli, 3 shrimp halves, 2 pork slices, 2 mint leaves and some carrot, fold wrapper over filling then fold in sides and roll tightly till the end.

Peanut Sauce
Mix ingredients until well combined. Adjust to taste. Sprinkle chopped nuts on top.

Spring Rolls (cha gio)

When I was a teenager my mother and I would go and eat Vietnamese food quite frequently. It is so fresh and good. I have included my favorites all together. You should make all of them together and enjoy all of them. If you are making just these spring rolls you must make the table salad to be eaten with them. I use a lumpia paper when I make the rolls, its easier then the rice paper.

Ingredients
2oz dried cellophane noodles
1oz dried cloud ear mushroom
1lb ground pork
1 medium yellow onion minced
1 large clove of garlic minced
1 carrot peeled and grated
1 egg
Salt&P
Triangular Rice papers or lumpia
Veg oil for frying
Table Salad

Method
Soak noodles and mushrooms in lukewarm water and cover until rehydrated. Drain and squeeze to rid excess water. Finely chop and put into a mixing bowl. Add pork, onion, garlic, carrot, egg and season with S&P. Mix all together with hands until well combined. If using rice papers, soak until pliable. blot with clean towel so not wet. Or use lumpia. Place 1tsp filling 1 inch from rounded edge, fold wrapper over filling, then fold in sides and continue rolling tightly till point end (triangle) Heat oil to 360° over medium high heat. fry on all sides 3-5 min, keeping them clear of each other. Drain on paper towel. Serve with table salad.

Chocolate Brownies

I saw these on Nigella on Cooking channel. OMG they are the best brownies I have ever had. With the chips inside these brownies melt in your mouth. What is more perfect then a chocolaty brownie and a glass of milk...

Ingredients
12oz best-quality bittersweet chocolate

6 eggs

1 3/4c superfine sugar

1tbsp pure vanilla extract

1 1/2 cups plus 2 tablespoons all-purpose flour

1 teaspoon salt

1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips

Method

Preheat the oven to 350° Melt butter and dark chocolate together in a large heavy based pan over  low heat.

In a bowl beat the eggs together with the superfine sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate chips, and the semisweet chocolate chips. Beat to combine then scrape and pour the brownie mixture into the prepared pan 11 1/4 inches by 9 inches by 2 inches greased or sides and base lined with baking parchment. Bake for about 25 minutes. 

Chocolate Mousse

Mmmmm, this mouse is so yummy. Its light and flavorful. We chose it out of a French cookbook. I am glad that I tried it because its the Epiphany of chocolate.


Ingredients
12oz dark chocolate
1.5c milk
6 eggs separated
4tbsp confectioners sugar
Dash of salt
3/4c heavy cream, whipped, or creme fraiche



Method
Melt chocolate with milk on double boiler on medium heat until smooth and melted. beat egg yolks and sugar until smooth and creamy. Stir into chocolate mixture. Beat egg whites with a dash of salt with clean whisk until stiff peaks form. Fold into chocolate mixture. Fold cream int mixture. Chill for 4 hours.

Pumpkin Soup

I first made this recipe 10 years ago, I made it on Halloween at my best friend Amy's House. We loved it so much, so hearty and a wonderful blend of fall flavors. I love this recipe so much it has become a tradition to make it every Halloween. I have changed the recipe to perfect it. This year I made my own pumpkin puree. It was sublime. If you don't have the time to make your own puree, you can use canned pumpkin. This is the perfect meal, serve it with a banana pumpkin mufffin. you will warm up to the fall.

Ingredients
1 large onion chopped
1.5tbsp chopped fresh ginger
2tbsp butter or olive oil
4 large garlic cloves chopped
1 celery stalk
2 large carrots
4.5c veg or chicken broth
1tbsp sugar
1/4tsp nutmeg
2tsp coriander
4.5c pumpkin mash or puree
1/2c half and half
1/4c sour cream
Salt&P to taste

Method
Melt butter or olive oil in saute pan. Saute onion, garlic, ginger and celery. Add carrots and saute for flavor, until onions are caramelized.

 In a big stock pot start to heat your stock, add veggies, and spices to the stock and boil until carrots are tender.

Add pumpkin and puree or blend in batches until smooth.

Put soup back into the soup pot, add half and half and sour cream, simmer.

Make sure spices are adjusted, you may need more salt. Serve with a dollop of sour cream.

Rio Grande Cornbread

I found this recipe on Guy's Big Bite. It looked so delicious I thought I must try it, I was right. Cornbread is always done this way now. I love it, It doesn't help that I love the heck out of Chevre.

Ingredients
2 ears corn, husked
1/4c bacon fat
1 1/4c yellow cornmeal
3/4tsp salt
1/2tsp baking soda
2 eggs, beaten
1/2c creme mexicana
1c chopped fire roasted Hatch green chiles
1/8c water
1/2c chopped onion
12oz goat cheese

Method
Preheat the grill to medium-high. Grill the corn until slightly charred black in some areas and has good color. Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob. Set aside.
Preheat the oven to 350°
Add about 1/8-inch of bacon fat to a 10-inch cast iron skillet and put it in the oven to heat up. Mix the dry ingredients. In a medium bowl add the cornmeal, reserving about 1/8 cup, of the mixture. When the oil is hot, remove the skillet from the oven and sprinkle the bottom with the reserved 1/8 cup of cornmeal. Stir it into the oil and return the skillet to the oven to brown the cornmeal. In a large bowl add the eggs, creme mexicana, corn, chiles, water, remaining bacon fat and the onions. When the cornmeal roux is nice and brown, remove the skillet from the oven and pour in half of the batter. It should sizzle a little in the hot bacon fat. Now sprinkle the goat cheese evenly across the top of the first layer of batter. Gently pour in the remaining batter, being careful not to upset the layers, and bake until the top is golden brown, about 40 to 45 minutes. Remove from the oven and let cool 10 minutes before serving

Cheese and Meatball Soup

Wow, what a really yummy soup. It is rich and creamy and so wholesome. My mom made this when I was growing up and I nothing less then loved it. I have no clue where she found this recipe but I am sure glad she tried it. The sound of it may be questionable, but its so good I promise.

Ingredients
1lb ground beef
1 onion grated
1c carrots sliced
1c celery sliced
1c peeled cut potatoes
1c corn
2tsp chicken stock
16 oz water
1qt chicken stock
1 16oz jar of cheez whiz
1 dash Tabasco sauce

Method
Add grated onion to the meat mix together with salt and pepper and knead well, roll into meatballs. Fry in pan until browned. Start stock and water on stove with bullion. Add vegetables and cook until all tender, add meatballs and corn and cook for awhile. add jar of cheez wiz and Tabasco sauce. Serve.

German Cabbage Pockets (Kraut Bierok)

This recipe came from my German Grandmother. It is a favorite for all of our family. It is a really easy recipe. The recipe makes a lot of pockets. They freeze and reheat nice. Enjoy this German Staple as much as I do.

Ingredients
1 box Pillsbury Hot Roll Mix
1 head of cabbage
1 onion
1lb ground beef
Salt&Pepper

Method
Prepare mix as directed on box. Let rise. Slice cabbage and steam until tender, add salt and pepper. Brown beef and onion with salt and pepper. Drain cabbage, and burger and mix together. Roll out dough to 1/8” thick and cut into 4”x4” pieces. Add filling and cross corners together. Pinch shut. Flip so the "X" side is down on the baking sheet. Brush with melted butter or margarine. Bake until brown at 375° for 30 min.

Loopy Frooty Treats

Making kids lunches could become repetitive and boring. I found that if you change it up your kids get a nice mix of new foods, they have fun with it and they actually eat all of their food. I love dry Fruit Loops. and I'm not too fond of Rice Crispies treats, unless peanut butter is added. I thought to use the Fruit Loops instead of the Rice Crispies. These treats are amazing fun and super easy.

Ingredients
8c Fruit Loops
10oz marshmallows
3tbsp butter
1tsp vanilla

Method
Melt butter an marshmallows in a pan until smooth. mix in vanilla, and fruit loops, mix until completely covered. Spray pan with baking PAM. press the mixture in the pan. Let cool and harden, cut into squares and enjoy!

Stroganoff

My mother would take the left overs from the pot roast and make beef and noodles. She would use grandmas egg noodles. I reccomend if you have the time to make your own homemade egg noodles, they are super quick and easy. If you are making a super quick and easy use the frozen noodles. I also will add sour cream when the noodles are done to make the beef and noodles stroganoff. What a rich and holsome meal to help with those left overs.

Ingredients
egg noodles
gravy
2tbsp beef base
2c water
beef roast
sour cream

Method
Make a beef broth with base and water. Make sure it has enough salt. Add gravy, boil and then add meat and noodles and cook until noodles are soft and liquid reduces. Add desired amount of sour cream and serve.

Egg Noodles

There are so Many uses for egg noodles. My mother used to take the left over roast and gravy and make this beef and noodle dish that was wonderful. She would buy a frozen egg noodle called Grandmas Egg Noodles.
I work for an amazing family, in the kitchen we are trying new things, my boss makes her egg noodles homemade. We made them the other day and they were wonderful. You can use the noodles for chicken noodle soup, stroganoff. Or anything your heart desires.

Ingredients
2 1/2c AP flour
1 pinch of salt
2 eggs beaten
1/2c milk
1tbsp butter

Method
In a large bowl stir together flour and salt. Add the rest of the ingredients. Knead the dough until it is smooth. That will take about 5 min. Let dough rest in a covered bowl for 10 min. On a floured surface roll out the dough to 1/8" thick rectangle. Roll dough into a log. Cut the log into 1/8th thick noodles. Undo the rolls onto a clean towel. Allow the noodles to dry before cooking. Cook pasta in pot of boiling stock, or water. Cook until al dente

Beef Chuck Roast

My mother would cook a roast. The house smelled wonderful. the roast was amazing. The roast and gravy she learned from my fathers mother. So this recipe was from my grandmother. Serve your roast with mashed potatoes, corn and carrots from the pot. This dinner is the quintessential home cooked meal.

Ingredients
beef chuck roast
Beef base
water
4 carrots
1 onion
2 cloves garlic
Salt and Pepper
Cornstarch/ water

Method
Brown roast in a pan on stove, season with garlic salt, and pepper. Move roast to a roast pan with a lid, use pan to make beef stock. I use better then bouillon Beef base and water. Add stock to roast pan with carrots, quartered onion and garlic cloves.
Cook at 250° for 2 hours and turn the heat up to 350° cook for up to 2 more hours until meat is falling apart, make sure you cover and check water level throughout cooking time. When meat is done transfer all liquid to a pan simmer. Add Cornstarch to water and mix until smooth. Add to liquid to thicken. Add salt and pepper to taste.