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Recipes
Barbecued Pork Ribs
By barbaran
These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight...
- 2.00 rack(s) (2 to 21/2 pounds each) Saint Louis-style pork ribs
- Vegetable oil, for grill rack
- 2.00 tablespoon(s) packed light-brown sugar (for the rub)
- 2.00 tablespoon(s) coarse salt (for the rub)
- 2.00 teaspoon(s) freshly ground pepper (for the rub)
- 2.00 teaspoon(s) hot paprika
- 2.00 teaspoon(s) mustard powder
- 1.00 teaspoon(s) celery seed
- 2.00 tablespoon(s) vegetable oil (for the sauce)
- 1.00 small yellow onion, finely chopped (1 cup)
- 3.00 clove(s) garlic, minced
- 1/4 teaspoon(s) red-pepper flakes
- 1/4 cup(s) tomato paste
- 1/4 cup(s) bourbon
- 1.00 cup(s) strained tomatoes
- 0.50 cup(s) cider vinegar
- 1/4 cup(s) Worcestershire sauce
- 1.00 cup(s) water
- 1/4 cup(s) plus 2 tablespoons light-brown sugar (for the sauce)
- Coarse salt and freshly ground pepper (for the sauce)
15 Holiday Treats from Food & Wine
By barbaran
Make-Ahead Meals Taste of Place In these single-serving desserts from F&W's Grace Parisi, the rich and creamy...
Sensational Tiramisu
By barbaran
•In a small bowl, beat cream cheese and confectioners' sugar until smooth
- 1 package (8 ounces) reduced-fat cream cheese
- 2/3 cup confectioners' sugar
- 1-1/2 cups reduced-fat whipped topping, divided
- 1/2 cup plus 1 tablespoon sugar
- 3 egg whites
- 1/4 cup water
- 2 packages (3 ounces each) ladyfingers, split
- 1/2 cup boiling water
- 2 tablespoons coffee liqueur
- 1 tablespoon instant coffee granules
- 1/2 teaspoon baking cocoa
Herb Crusted Prime Rib Roast
By barbaran
Preheat the oven to 325 degrees F
- One 10 to 12-pound prime rib roast, at room temperature
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup fresh rosemary leaves, chopped
- 1/2 cup fresh tarragon leaves, chopped
- 1/4 cup fresh thyme leaves, chopped
- 2 tablespoons salt
- 1 1/2 tablespoons ground pepper
- 1/4 cup vegetable or grapeseed oil
Margarita
By barbaran
Pour 1/2-ounce of the tequila into a small saucer
- 2 ounces 100 percent agave silver/blanco tequila, divided
- 1 tablespoon kosher salt
- 4 limes, divided
- 1/2 small Hamlin or Valencia orange
- 2 tablespoons light agave nectar
- 3/4 cup ice cubes, about 3 to 4
Flourless Chocolate Cake
By barbaran
Preheat the oven to 375 degrees F
- Nonstick butter spray
- 4 ounces bittersweet chocolate, chopped
- 1 stick cold butter
- 1 teaspoon vanilla extract
- 2 ounces hazelnut liqueur (recommended: Frangelico)
- 3/4 cup sugar
- 1/2 cup cocoa powder, sifted
- 3 eggs, beaten
- Chocolate Ganache, recipe follows
- Berries, garnish
- Powdered sugar, garnish
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Gina's Honey Mustard Kiss Wings
By barbaran
Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl
- 1/4 cup Neely's Barbecue Sauce
- 1 tablespoon finely grated orange zest
- 1/4 cup hot sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 3 pounds chicken wing drumettes, patted dry with paper towels
- 3 tablespoons butter
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 4 thinly sliced green onions, for garnish
Roasted Shrimp Salad
By barbaran
Preheat the oven to 400 degrees F
- 2 1/2 pounds (12 to 15 count) shrimp
- 1 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 1 cup good mayonnaise
- 1 tablespoon orange zest (2 oranges)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon good white wine vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons small-diced red onion
Green Bean Casserole
By barbaran
Preheat the oven to 350 degrees F
- 2 pounds fresh green beans, ends cut off
- Salt
- 4 slices bacon, cut into 1/4-inch pieces
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 whole large onion, chopped
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, plus extra for thinning if needed
- 1/2 cup half-and-half
- Freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup grated sharp Cheddar
- 1 cup panko breadcrumbs
Bittersweet-Chocolate Bark with Candied Orange Peels
By barbaran
In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup, and coats them in suga...
- Peels from 2 navel oranges, washed
- 3.5 cup(s) sugar
- 1/4 cup(s) light corn syrup
- 1 pound(s) bittersweet chocolate (preferably 66%), chopped
- 1/2 cup(s) unsalted roasted pistachios (2 1/2 ounces)