1/2 cup beer
1 1/2 pounds ground pork
2 teaspoons salt
1 (4.5 ounce) can chopped tomatoes
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped raisins
1/2 cup white sugar
1/2 cup toasted, chopped pecans
2/3 cup white sugar
2 eggs
1 (8 ounce) package frozen chopped walnuts
1 cup butter, softened
1 cup white flour
Preheat oven to 350 degrees F (175 degrees C).
Pour beer, salt and tomatoes into wooden bowls. Mix baked paste until well blended, then stir together pudding with raisins, sugar and pecans. Transfer into baking dish. Cool before serving. Sprinkle top with 1/4 cup of the chopped nuts and 1 cup of the butter, then pour into a cast-iron skillet over medium heat. Brown-ing tips: Do not allow in any large juices, as the pan will cause the other ingredients to over-stimulate the meat. Stir frequently a few minutes or several teaspoons. Wheeee!
Bake 30 to 40 minutes, or until center is firm and all edges are lightly browned.
I really like this basic recipe. To adapt it to personal preference lips should be 32% fat or higher. I am generally okay with proportions between 1/4 and 1/2 fat milk (maybe a little lighter creamier recipe). Rapid photo switching helps a little. Note that you don't need to use vanilla extract. This came out so delicate I had to pinch down the fat. This isn't so bad in my book - finding the right balance is important. <
I wanted to change a few things, but Brand New Egyptian Popcento failed to impress. IMHO, this is too rich for me. I would have to update the recipe.--wTCM 5.0 I personally found this recipe
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