Free Recipes Archive
1 pound whitefish 1 cup shredded cheddar cheese (4 ounces) 1/4 cup chopped green olives 2 large eggs, hard-boiled and sliced 1 teaspoon prepared mustard 1/2 cup mayonnaise 1/4 teaspoon onion salt 1/4 pound butter 1 package hamburger bun Poach Read More …
If you would like to get these dry rubbed ribs “sauced”, brush ribs with your favorite barbecue sauce the final 30 minutes of cooking so as not to burn. Or have a couple different sauces to choose from on the Read More …
Make patio parties effortless by preparing succulent Oven Barbecued Baby Back Ribs. Tender bits of pork, awash in a clove-scented tomato-based sauce slide from the bones of this piquant but savory sauce. 4 whole cloves 2 cloves garlic, peeled 2 Read More …
A citrus-and-mint-laced sauce gives a fresh new personality to ribs on the grill. Serve with a fruit salad with poppy seed dressing and warm dinner rolls. 4 slabs pork back ribs, about 6 pounds 2 tablespoons cornstarch 2 tablespoons brown Read More …
The secret to these ribs? An uncommonly good basting sauce that combines over a dozen ingredients for a flavor that’s sweet, sour, and spicy all at once. 2 tablespoons butter or margarine 1 medium onion, chopped 1/2 cup water 1/2 Read More …
4 slabs pork back ribs, about 6 pounds 2 tablespoons cornstarch 2 tablespoons brown sugar 1 tablespoon minced fresh mint 1/2 teaspoon salt 2 cups orange juice 2 tablespoons lime juice 1 teaspoon grated lime peel 1 teaspoon grated lemon Read More …
6 to 8 slabs pork baby back ribs (about 12 pounds total) 1/2 cup ground cumin 1/2 cup chili powder 4 tablespoons ground coriander 2 tablespoons cayenne 4 tablespoons ground black pepper 2 tablespoons ground cinnamon 2 tablespoons brown sugar Read More …
Chris Lilly, pitmaster at Big Bob Gibson’s in Birmingham, Alabama, demonstrated this rib recipe for make the most of your grill as seen on the Today Show. 2 cups hickory or other wood chips 4 pounds (2 slabs) pork loin Read More …
1 slab pork back ribs, about 1 1/2 to 2 pounds 2 tablespoons black peppercorns 1 tablespoon fennel seed 1 tablespoon dried sage 1 teaspoon salt In blender container or spice grinder, blend together well the pepper, fennel, sage and Read More …
This recipe was developed by Chef Paul Kirk, author of Paul Kirk’s Barbecue Sauces Cookbook. 3 slabs pork back ribs 1/2 cup granulated sugar 1/4 cup paprika 3 tablespoons seasoned salt 2 tablespoons chili powder 2 tablespoons ground black pepper Read More …
3 to 4 pounds pork back ribs 1/4 cup chili powder 1 tablespoon onion powder 1 tablespoon ground cumin 2 teaspoon salt 1 1/2 teaspoons oregano 1 teaspoon garlic powder 1 teaspoon cayenne (ground red pepper) In small bowl, stir Read More …
Create a sizzlin’ backyard barbecue with these spicy ribs given a Latin flavor with the fresh fruit sauce. Serve with red beans and rice and Jicama and Orange Salad. 3 to 4 pounds pork back ribs Dry Rub: 2 tablespoons Read More …
2 slabs pork back ribs, about 3-1/2 to 4 pounds total 6 garlic cloves, crushed 4 tablespoons grated fresh ginger root 1/4 cup chopped cilantro 1 (14-ounce) jar hoisin sauce 1 (7-ounce) can chipotle chiles* in adobo sauce 2 tablespoons Read More …
4 pounds baby back pork ribs, cut into individual ribs 6 garlic cloves, chopped fine 1-1/2 cups dry red wine 1/2 cup water 2 tablespoons sweet paprika 3 tablespoons Sherry vinegar 1-1/2 tablespoons firmly packed brown sugar 1 tablespoon salt Read More …
Start preparing this dish a few hours before serving time–long, slow cooking is the key to perfect tenderness. 1 (32-ounce) package refrigerated sauerkraut, drained and rinsed 4 cups shredded red cabbage 2 tablespoons plus 1 teaspoon paprika (divided use) 4 Read More …
1/3 cup Brown sugar 1/4 cup Onion, finely chopped 1/4 cup Vinegar 1/4 cup Mustard 1/2 teaspoon Celery seed 1/4 teaspoon Garlic powder 4 pounds Pork spareribs, or pork loin ribs, cut into pieces For sauce, in a saucepan combine Read More …
The appeal of pork paired with fruit can’t be denied. Some combinations are cloyingly sweet and may not be to everyone’s taste, but this complex and zesty formula, from Heinz, will please most rib-lovers. Seasoned with a little of this Read More …
1-1/2 cups water 1 cup white vinegar 1/2 cup tomato paste 1 tablespoon yellow mustard 2/3 cup dark brown sugar, packed 1 teaspoon hickory flavoring liquid smoke 1-1/2 teaspoons salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon Read More …
Dry rub: 4 teaspoons Paprika 2 teaspoons Salt 2 teaspoons Onion powder 2 teaspoons Ground black pepper 1 teaspoon Cayenne Sauce: 6 tablespoons Salt 6 tablespoons Black pepper 6 teaspoons Chili powder 4 cups Ketchup 4 cups White vinegar 4 Read More …
3 racks (about 1 lb each) pork baby back ribs, each cut in half Kraft brand original barbecue sauce 1 cup ketchup 1/4 cup apple cider vinegar 3 tablespoons dark brown sugar 3 tablespoons Worcestershire sauce 1 teaspoon liquid smoke Read More …
2/3 cup honey 1/2 cup fresh homestyle orange juice (with Pulp) 6 tablespoons Worcestershire sauce 1/4 cup finely chopped red onions 1/4 cup green pepper (puree in blender) 1 teaspoon Texas Pete Hot Sauce freshly cracked multicolored pepper corns 3 Read More …
Begin preparing the ribs a day before serving so that can absorb the great flavors that the spice rub with add to the meat. For sauce 2 tablespoons extra virgin Olive Oil 2 bunches spring onions, chopped 2 cups chopped Read More …
4 pounds pork back ribs Your favorite barbecue sauce (purchased or homemade) Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1-1/2 to 2 Read More …
Barbecue Sauce 4 tablespoons butter 1/2 yellow onion, diced 1 cup ketchup 1/2 cup brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 teaspoon liquid smoke 1 teaspoon salt 1 teaspoon McCormick cayenne pepper Ribs and Marinade 3 Read More …
Chef Roberto Santibanez Rosa Mexicano Restaurants, New York City Yield: 24 individual ribs Baby back ribs 2 (12-bone) racks Medium white onion, peeled 1⁄2 Garlic cloves, divided use 16 Salt, divided use 2 Tbsp. plus 1 tsp. Allspice berries, divided Read More …
These muffins, which are are chock-full of fruit and nuts, would make a hearty start to any morning. The staff at The Desmond serves them in the restaurants, coffee shops, at banquets and for room service. Since they could be Read More …
Source: Bear Point Marina’s Back Porch – Orange Beach, Alabama 1-1/2 pounds cream cheese, at room temperature 1-1/2 ounces spinach, finely chopped 1/2 pound claw crab meat 1/2 pound special crab meat, chopped fine 1/4 cup Kraft Mayonnaise 1/4 cup Read More …
This surprisingly mellow soup give you a hit of roasted chili flavor and an elegant khaki green color, perfect for when you want to rush the onset of summer. The crunch of pumpernickel croutons helps bring everything back down to Read More …
Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception 1-1/2 cups milk (do not use low-fat or non-fat) 1/3 cup mild-flavored (light) Read More …
The crisp texture and herbaceous flavor of the asparagus tastily contrasts with the spongy texture and earthy flavor of mushrooms. Kissed with a lively lemon dressing, this dish makes a perfect appetizer, small plate or even a light entree. Go Read More …
Beef fajitas carry one back to the days of the great herds of cattle on vast ranchos. Tender beef, marinated in a spicy sauce and skillet-grilled is a savory compliment to colorful pepper slices in these fajitas. 1 (16 ounce) Read More …
Go from “Ole!” to “Opa!” with these addictive nachos inspired by the flavours of Greece. Pita chips replace the standard tortilla chips, and they’re piled with plenty of Tzatziki sauce, Greek salad ingredients, and juicy morsels of chicken. You may Read More …
This ingenious recipe for overnight oatmeal makes cooking steel-cut oats a cinch. The previous night you boil six cups of water, stir in the oatmeal, let boil for 1-minute, turn off the heat and cover. The next morning, you turn Read More …
1 pound ground meat, browned and drained 1/2 cup chopped onions, sauteed 1 package taco seasoning mix 1 (1-ounce) package dry ranch dressing mix Brown meat and onions, drain, add taco seasoning and dry ranch dressing mix. Place in a Read More …
This is the best southern sweet tea I have even had. BE WARNED: It is very sweet, cut back on the sugar if you need to. The baking soda takes the bitterness away from the tea. 6 tea bags; regular Read More …
Sauce 1 cup ketchup 1 cup vinegar 1/2 cup dark corn syrup 2 teaspoons granulated sugar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon Tabasco sauce 4 pounds baby back ribs Combine all ingredients for Read More …