ecipe number 51595, True Southeastern North Carolina BBQ Sauce.
Stir through
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at and bone. Serve with Carolina Vinegar Sauce or your favorite
nd mix in plenty of Carolina Gold Barbecue Sauce.
Get
outh-puckering tartness of a North Carolina vinegar sauce. I've come
In a good cast iron stew pot or dutch oven, melt butter over med-high heat. Add diced onions, then garlic, and sweat till translucent, about 15 min. Stir in cayenne, black pepper, salt and Worcestershire sauce. simmer 6-8 min, then add BBQ sauces and meat to pot. Completely coat meat with sauce. cook for 10 min. Add tomatoes, corn and butter beans and chicken stock. Let simmer covered for 2 hours. Add more stock if liquid needed for correct consistency. Serve with Texas Pete and Cornbread. Pairs well with Beaujolais or lighter bodied red wine ...
1. Combine all ingredients in crock pot.
2. Cover and cook 8-10 hours on low, or 5 hours on high.
Combine all ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer slowly, uncovered for an hour.
Strain to remove peppercorns if desired.
Serve on pulled pork with coleslaw, on a plate or on a bun.
Mix all ingredients well. Use to baste pig while barbecuing and to season chopped barbecue with. You can store this in an airtight container without refrigeration for several days.
Brown meat in skillet and sprinkle with cumin. Brown in large chunks and do not overcook - the insides of the big chunks should be a little pink. While you are browning the meat, heat up a large pot or dutch oven on another burner. If using veggie crumbles you can skip this step.
In large pot or dutch oven, saute onions and peppers in olive oil for about 5 - 7 minutes. They should just start to turn golden. If using veggie crumbles - add them once the onions start to cook down.
Add garlic, cans of tomatoes and can of green chilies, cook ...
Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.
Combine eggs and sugar.
Sift together flour, baking powder and salt.
Add to egg mixture.
Stir in dates, cherries, chocolate pieces and nuts.
Bake in 325\u00b0 oven for 1 1/4 hours.
Let stand overnight before slicing.
Combine beans, cheese, pimentos and onion in medium size bowl. Add lime juice, sugar, vegetable oil and pepper; toss gently. Cover and chill 4 hours.
Serve on lettuce leaves with a slotted spoon.
Recipe is from Hills and Pines Garden Club, Raleigh, North Carolina.
*Add pepper to taste, I like it hot.
Mix well and spoon into shaker.
Makes 1/3 cup.
Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Mix ingredients well.
Bake or fry in pones (small cakes) until light brown.
If baking, bake at 400\u00b0 for 15 minutes.
Melt chocolate and butter.
Stir.
Cool.
Beat eggs until foamy, then add sugar, 2 tablespoons at a time.
Beat until thickened (5 minutes on electric mixer).
Blend in chocolate.
Add flour, baking powder, salt and cinnamon; blend.
Stir in vanilla and nuts.
Drop by teaspoon onto greased baking sheet.
Bake in moderate oven (350\u00b0) until cookies feel \"set\" when very lightly touched, 8 to 10 minutes.
Makes 36 cookies.
Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Cream margarine, butter and sugar.
Add egg yolk, flour and vanilla.
Mix well.
Spread thin in 2 greased pans (15 1/2 x 10 1/2 x 1-inch).
Brush egg white over this pastry.
Sprinkle nuts on top.
Bake at 300\u00b0 for approximately 30 minutes or until golden.
Cut in small squares while hot.
Cool on rack.
Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Marinate chicken in the mixture for 24 hours.
Put chicken on skewers and grill.
Serve on sliced Italian bread!! Easy and delicious.
Combine soy sauce, oil, sugar, ginger, ground mustard and garlic.
Mix well.
Pour over steaks, turning to coat both sides. Marinate in refrigerator 2 hours or up to 24 hours. Turn steaks in marinade several times.
Grill drained turkey steaks over medium hot coals, 8 to 10 minutes, per side, basting with marinade a couple of times, if desired.
Turkey steaks are done when there is no pink in center of meat.
Serves 4.
Marinade yields 3/4 cup.