Barbaran's profile page
Recipes
Sweet and Spicy Coleslaw
By barbaran
Cut cabbage in quarters and remove core
- 2 pounds green cabbage
- 4 carrots
- 1 medium yellow onion
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 2 teaspoons apple cider vinegar
- 1 cup sugar
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- Salt and freshly ground black pepper
Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting
By barbaran
Directions PREHEAT oven to 350° F
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1/2 cup vegetable oil
- 3 teaspoons grated orange peel, divided
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 4 large eggs
- 2 cups grated carrots
- 3/4 cup golden raisins
- 4 ounces light cream cheese
- 1 tablespoon butter, softened
- 1 1/2 cups powdered sugar, sifted
- Candied orange peel for garnish (optional)
Smoked Ribs with Carolina-Style BBQ Sauce
By barbaran
For the rub: Combine all the spices in a small bowl
- 1/4 cup ancho chili powder
- 2 tablespoons Spanish paprika
- 2 tablespoons freshly ground black pepper
- 2 tablespoons dry mustard
- 2 tablespoons kosher salt
- 2 tablespoons ground coriander
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons chile de arbol
- 2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
- 1/4 cup canola oil
- 2 cups cider vinegar
- 2 tablespoons light brown sugar
- 1/2 teaspoon cayenne powder
- Few dashes hot pepper sauce (recommended: Tabasco)
- 1 tablespoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Mix of hickory and applewood chips
- 1 quart apple cider
- North Carolina Barbecue Sauce, recipe follows
- 1/4 cup canola oil
- 2 medium Spanish onions, coarsely chopped
- 6 cloves garlic, coarsely chopped
- 2 cups ketchup
- 2/3 cup water
- 1/4 cup ancho chili powder
- 2 tablespoons paprika
- 2/3 cup Dijon mustard
- 2/3 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 canned chipotle chiles in adobo, chopped
- 1/4 cup dark brown sugar
- 2 tablespoons honey
- 2 tablespoons molasses
- Kosher salt and freshly ground black pepper
French Onion Soup
By barbaran
Coat a large deep pot with olive oil
- Extra-virgin olive oil
- 8 large onions, thinly sliced from stem to root end
- Kosher salt
- 6 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- 1/2 bunch chopped chives
Shrimp in Garlic Pepperoni Sauce
By barbaran
In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it r...
- 1 1/2 cups extra-virgin olive oil
- 1 (16-ounce) pepperoni, 1/2-inch dice
- 1 head garlic, peeled and chopped
- 1 teaspoon adobo seasoning
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 1/2 pounds (16 to 20 count) shrimp, peeled and deveined
- Crusty chewy bread, for sopping
Surprise Monkey Bread
By barbaran
Ingredients 1 cup packed brown sugar 1/2 cup butter, cubed 2 tubes (12 ounces each) refrigerated flaky buttermil
- Ingredients
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 package (8 ounces) cream cheese, cut into 20 cubes
- 1-1/2 cups chopped walnuts
Quick Sauteed Spinach
By barbaran
Heat the olive oil in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 shallots, minced
- 10 ounces baby spinach
- Kosher salt and freshly ground black pepper
French Onion Soup
By barbaran
Coat a large deep pot with olive oil
- Extra-virgin olive oil
- 8 large onions, thinly sliced from stem to root end
- Kosher salt
- 6 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- 1/2 bunch chopped chives
Chicken and Dumplings
By barbaran
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot
- 1 (2 1/2-pound) chicken, cut into 8 pieces
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon House Seasoning, recipe follows
- 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
- 2 cups all-purpose flour
- 1 teaspoon salt
- Ice water
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Pat's Spicy Baked Beans
By barbaran
Preheat the oven to 325 degrees F
- 5 slices bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon ground chili powder
- 1 tablespoon Neely's Dry Rub Seasoning
- 1 pound dried small white navy beans, rinsed and picked over
- 8 cups water
- 1 cup dark beer
- 1 cup Neely's Barbecue Sauce
- 1/4 cup dark brown sugar
- 1/4 cup mild molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- Dash hot sauce
- Kosher salt and freshly ground black pepper