Dryrub: Mix together.
Basting Sauce: Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.
Wet Sauce: Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.
Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. ...
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Drain half of the tomatoes. Retain juice to thin salsa if needed in the end.
Cut the jalapenos in half lengthwise and remove seeds and ribs. This is easiest to do with a spoon, scraping away the insides. Roast the jalapenos and 10 cloves of the garlic, in their papery skins, in a dry skillet until blackened in spots.
Place lemon juice, green tobasco, both the raw and roasted garlic (with skins removed) in food processor, run until garlic is almost pureed. Add the jalapenos and pulse until finely chopped. Chop cilantro bunches in ...
Cook all dried beans together according to package directions. Set aside.
In a large Dutch oven, pour cans of tomatoes and chicken broth and turn heat on low.
In a food processor fitted with a metal blade - add garlic, celery, hot peppers, and the quartered onion. Add about a ladle full of some of the juice from the pot and process on high until smooth. Place into the pot with the chicken broth and tomato mixture. Next, add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons of the olive oil, cumin, paprika, ancho ...
Preheat oven to 375 degrees.
Boil egg noodles according to package directions.
Meanwhile, combine ALL REMAINING INGREDIENTS EXCEPT THE SHREDDED CHEESE in extra large, deep bowl. I recommend thoroughly flaking the tuna FIRST in the bowl with a fork.
Drain noodles when done to desired tenderness.
Combine cooked noodles into the bowl of wet ingredients.
Mix thoroughly by folding noodles in with a large spoon.
Pour mixture into 13 X 9 inch casserole dish, or smaller if you prefer a thicker casserole.
Top evenly with shredded ...
In a large stock pot cook bacon until crisp.
Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
Add flour and cook for another 3-4 minutes over low heat.
Add all the dairy products, clam juice and clam concentrate.
Heat until just under boiling point and then add chopped clams and potatoes.
Bring to a boil slowly, cook for 2-3 minutes.
Add dill and parsley and serve steaming.
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
Place large pot on medium-low heat. Add bacon and gently cook until it hits the crisp stage.
Meanwhile, parboil potato in lightly salted water for about four minutes.
Mix cream and potato soup together in a bowl.
Remove bacon, chop it finely or crumble it and set aside.
Add to the pot of bacon drippings, the butter, carrots, onion, and celery. Cook stirring frequently until onions are translucent and vegetables are tender. Add flour and cook for about a minute or until the flour starts to stick to the bottom of the pan. Add ...
In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
Serve with desired toppings.
Cut phyllo in half, spritz with butter-flavored spray.
Layer phyllo with sprayed side up, in a greased 8 inch square baking dish.
In a large bowl, combine the brown sugar, flour, ginger, and cinnamon.
Add apples and toss to coat.
Spoon over phyllo dough.
Topping:
In a bowl combine bread crumbs, flour, brown sugar, ginger, and cinnamon.
Cut in butter until mixture resembles coarse bread crumbs.
Add almonds.
Sprinkle over apple mixture.
Bake at 350\u00b0F for 40- 45 minutes or until filling is bubbly and topping is ...
split and scrape vanilla beans.
dump cream, milk, sugar, salt, vanilla beans, and insides into a medium saucepan.
cook over medium heat, whisking occasionally, for 10-15 minutes.
set aside to cool.
beat yolks until light.
temper cream into egg yolks till approximately half of the cream is in the yolks.
mix together.
ladle into 4-6 oz ramekins.
Place in deep baking dish with water to level of custard.
bake at 300 for 1 hour or until set.
cool and brulee.
Mix all ingredients (except walnuts) well.
Form into a ball shape.
Roll in walnuts.
Serve with crackers.
Marinate the ingredients for 2 or 3 days; turn each day.
Bake in liquid 4 hours or until tender at 300\u00b0.
Baste occasionally or turn over, cover while baking, until last hour, remove cover and if you wish, pour 1/2 cup barbecue sauce over brisket.
Increase oven temperature to 350\u00b0.
Combine in large Dutch oven and simmer for 1 hour.
add salt, black pepper, garlic powder to ground beef and cook with onions and red/green peppers in dutch oven.
drain excess grease.
add balance of ingredients.
cover and simmer for 90 minutes or more.
serve with toppings.
Preheat oven to 350.
spray 13x9 baking pan.
beat together butter, peanut butter and honey in large bowl until well blended.
blend in eggs and vanilla.
sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition.
pour into prepared pan.
combine topping ingredents and crumble over cake batter.
bake 25-30 minutes or until a toothpick inserted into center come out clean.
serve warm or room temperature.
Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
Preheat grill.
Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
Spread the remaining garlic mixture ...
Preheat oven to 350 degrees F (175 degrees C). Sift together flour and baking soda.
Beat butter, applesauce, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in instant pudding until well blended. Stir in eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract. Blend flour mixture into butter mixture until just incorporated. Fold in chocolate chips, raisins, and walnuts; mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches ...
Directions: Mix flour, baking soda, baking power, salt, nutmeg, and cinnamon in small bowl, set aside.
Combine sugar, oil, vanilla, and eggs in lrg bowl. Mix until well blended.
Add applesauce and Sunny delight, mix well.
Now add zucchini mix gently.
When mixed add flour mixture little at a time.
Pour equally into greased loaf pans.
Preheat oven to 350 degree bake for 60-70 min test with a toothpick until clean.