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Recipes
Oven-to-Grill Baby Back Ribs- BHG Recipes
By á-46
Starting the ribs in the oven makes them ultra tender
- Oven-to-Grill Baby Back Ribs
- 1 1
- 3 1/2 pound rack pork loin back ribs
- 1/4 1/4
- cup yellow mustard
- 1 1
- cup BBQ Rub
- 1/2 1/2
- cup BBQ Sauce
- Directions
- BBQ Sauce
- 2 1/2 2 1/2
- cups packed dark brown sugar
- 2 1/2 2 1/2
- cups ketchup
- 1/2 1/2
- cup yellow mustard
- 1/2 1/2
- cup cider vinegar
- 1/4 1/4
- cup Worcestershire sauce
- Juice of 1 lime
- 1 1
- tablespoon salt
- 1 1
- tablespoon onion powder
- 1 1
- tablespoon garlic powder
- 1 1/2 1 1/2
- teaspoons paprika
- 1 1/2 1 1/2
- teaspoons black pepper
- Pinch cayenne pepper
- Dash liquid smoke
- BBQ Rub
- 1 1/2 1 1/2
- teaspoons celery seeds
- 1 1/2 1 1/2
- teaspoons cumin seeds
- 1 1/2 1 1/2
- teaspoons yellow mustard seeds
- 1 1/2 1 1/2
- teaspoons coriander seeds
- 3/4 3/4
- cup turbinado sugar
- 3/4 3/4
- cup dark brown sugar
- 1/2 1/2
- cup paprika
- 3 3
- tablespoons fine sea salt or kosher salt
- 4 4
- teaspoons onion powder
- 4 4
- teaspoons garlic powder
- 1 1
- tablespoon chili powder
- 1 1/2 1 1/2
- teaspoons dried oregano
- 1 1/2 1 1/2
- teaspoons ground black pepper
Stuffed Peppers With Ground Beef and Rice
By á-46
Cook Time: 85 minutes Yield: 6 Servings
- 6 green peppers, or use a combination of green and red bell peppers or other colors
- 1 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground beef (at least 85%)
- 1 1/2 cups cooked long-grain rice
- shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Cincinnati Chili - American Profile
By á-46
Warm the oil in a large deep skillet, like a braising skillet, over medium heat
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 6 cups vegetable stock
- 1 teaspoon hickory liquid smoke
- 2 cups textured vegetable protein (TVP)
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground cloves
- 1/3 cup tomato paste
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon light brown sugar
- 1 tablespoon vegan Worcestershire sauce
- 3 cups cooked kidney beans
- 1 pound dry spaghetti
- 1/4 cup chopped fresh parsley
Grill-Roasted Pork Loin with Onions - Williams-Sonoma Kitchen
By á-46
Using kitchen twine, tie the pork roast at 2-inch (5-cm) intervals
- 1 boneless pork loin roast, about 3 1/2 lb. (1.75 kg)
- 3 Tbs. olive oil
- 3 Tbs. pork grilling salt
- 2 lb. (1 kg) cipollini onions and shallots, peeled, larger onions
- halved
- 2 bunches spring onions, trimmed
- Kosher salt and freshly ground pepper, to taste
FRENCH'S® SLOW COOKER CHICKEN
By á-46
For optimal results we recommend using boneless, skinless chicken thighs cook on Low for 6 to 7 hours
- 2 lbs. boneless, skinless chicken thighs or breasts
- 3/4 cup FRENCH'S® Classic Yellow® Mustard
- 1/2 cup honey
Apple Fritters - Cooking.com
By á-46
1. Mix flour, baking powder, sugar, cinnamon and salt
- 1 c. flour
- 3/4 tsp. baking powder
- 1 T. sugar
- 1 / 4 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 c. milk
- 1 egg, beaten
- 2-3 tart apples
- oil for deep fryer
EASY BAKED PORK CHOPS WITH STUFFING
By á-46
Line wide Meat loaf pan with aluminum foil on bottom and sides
- 6 lean pork chops (may use 4 or 5)
- 1 box Stove Top pork stuffing mix
- 1 can cream of mushroom soup
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, coarsely chopped
- 1 tablespoon unsalted butter, softened
- 1 medium shallot, minced
- Kosher salt and freshly ground pepper
Sunny's Sweet and Sour Pork Chops
By á-46
In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red...
- 1/4 cup light brown sugar
- 1/4 cup honey
- 1 tablespoon vegetable oil, plus extra for grill
- 1 lime, juiced
- 1 teaspoon red pepper flakes
- 8 thinly cut (about 1/2-inch thick) smoked pork chops
- Directions
- Preheat a grill pan to medium-high.
Mussels with White Wine and Herbs - Martha Stewart
By á-46
1. Melt butter in a Dutch oven set over medium heat
- 4 tablespoons unsalted butter
- 4 shallots, minced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 2 cups dry white wine
- 4 pounds mussels, about 48, scrubbed and debearded
- 1/2 cup coarsely chopped fresh flat-leaf parsley
Lobster, Mango and Avocado Salad with Mango-Citrus Dressing
By á-46
Salad In a bowl, combine lobster, mango, avocado and cilantro
- Salad:
- 1/2 lb. cooked lobster meat, diced
- 1 ripe avocado, seeded, peeled and diced
- 1/2 mango, peeled and diced
- 1 Tbs. fresh cilantro, chopped
- Salad greens
- 1/4 cup Mango-Citrus Dressing
- Mango-Citrus Dressing:
- 1/2 mango, peeled and diced
- 1/4 cup Lemon Infused Olive Oil
- Juice of 1 Lime
- 2 tsp. Cinnamon Chipotle Rub
- Salt to taste