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Recipes
Barbecue Baked Beans
By ruthg
Written by Melissa Cookston World Champion BBQ Chefs Melissa Cookston and John Wheeler have a history competing acr...
- 6 15-ounce cans store bought baked beans
- 1 1/2 Cup bacon, pre-cooked and chopped
- 1/2 Cup diced celery, diced
- 1 Large yellow onion, diced
- 1 Green bell pepper, seeded and diced
- 1 Red bell pepper, seeded and diced
- 1 1/2 Cup Memphis BBQ Co. Original World Championship BBQ Sauce
- 1/2 Cup prepared yellow mustard
- 2 1/2 Tablespoon cider vinegar
- 1/3 Cup packed brown sugar
- 3/4 Cup Memphis BBQ Co. Ultimate BBQ Rub
- 1 1/2 Teaspoon Cayenne pepper
Roasted Spring Vegetables - Bon Appetit
By ruthg
Recipes & Menus | recipes Roasted Spring Vegetables High-heat roasting concentrates vegetables' flavor and bri...
- 1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
- 4 unpeeled garlic cloves
- 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
Italian Pot Roast
By ruthg
This is a scrumptious pot roast and slightly different than my regular weeknight pot roast, which is yummy in its o...
- Ingredients
- 2 whole Beef Chuck Roasts
- 2 jars Roasted Red Peppers
- 2 jars Artichoke Hearts, Drained
- 6 whole Sundried Tomatoes (jarred)
- 2 whole Yellow Onions, Peeled And Quartered
- 28 ounces, fluid Beef Stock Or Beef Broth
- 2 Tablespoons Parsley Flakes
- 6 cloves Garlic, Peeled
- 1 cup Wine (red Or White)
- 2 Tablespoons Flour
- Salt And Pepper, to taste
- 12 ounces, weight Egg Noodles
- Fresh Parsley, Minced
Keto Low Carb Mongolian Beef
By ruthg
Cut the Flat Iron Steak into very thin slices against the grain
- LOW CARB MONGOLIAN BEEF MARINADE:
- 1 /4 cup Coconut Oil
- 1 lb Flat Iron steak , thinly sliced against the grain
- 1/4 cup Coconut Oil
- 3 Green onions, cut into 1-inch long diagonal slices
- 1 /4 cup Coconut Aminos - or gluten free soy sauce
- 1 teaspoon Ginger, grated 2 cloves Garlic , chopped
Wild Rice Dressing with Roasted Grapes and Walnuts
By ruthg
Betty Rosbottom Cook the wild and brown rice separately Use pecans instead of walnuts
- 6 tablespoons (3/4 stick) butter
- 1 cup chopped shallots (about 4 large)
- 1 cup chopped celery (about 3 stalks)
- 2 cups wild rice (about 12 ounces)
- 4 1/2 cups (or more) low-salt chicken broth
- 1 tablespoon dried thyme
- 1/2 teaspoon coarse kosher salt
- 1 cup long-grain brown rice
- 1 1/2 cups red seedless grapes (about 8 ounces)
- 1 1/2 cups green seedless grapes (about 8 ounces)
- 2 tablespoons olive oil
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 cups walnuts, toasted, chopped
- 1 tablespoon finely grated orange peel
Baked Macaroni and Cheese (Alton Brown)
By ruthg
Directions Preheat oven to 350 degrees F
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
Vegetable Shepherd's Pie
By ruthg
by Mary-Frances Heck and Kay Chun - Bon Appetit Lentils and fresh and dried mushrooms give this vegetarian casserol...
- 3 pounds russet potatoes, unpeeled
- 3 pounds Yukon Gold potatoes, unpeeled
- 1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes
- 1 1/2-2 cups whole milk, warmed
- Kosher salt
- 1 ounce dried porcini mushrooms
- 3/4 cup brown or French green lentils
- 6 garlic cloves, divided, plus 2 tablespoons chopped garlic
- 1 teaspoon kosher salt plus more
- 5 tablespoons olive oil, divided
- 3 cups coarsely chopped onions
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 cups dry white wine
- 8 cups vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons gluten-free white miso or 2 teaspoons gluten-free tamari soy sauce
- Freshly ground black pepper
- 12 cups 1/2" pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
- 1 cup frozen pearl onions, thawed, halved
- 2 4" rosemary sprigs
- 2 cups bite-size pieces mixed fresh mushrooms
- 1/4 cup chopped mixed fresh herb (such as parsley, chives, and sage)
Slow-Cooker Garlic Chicken with Couscous
By ruthg
Season chicken with salt and pepper
- 1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry
- Coarse salt and ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, halved and thinly sliced
- 6 garlic cloves, halved
- 2 teaspoons dried thyme
- 1 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup all-purpose flour
- 1 cup couscous
- Chopped fresh parsley, for serving
Grilled Artichokes with Caper Aioli
By ruthg
1. Prepare a fire in a charcoal grill or preheat a gas grill
- 2 2 2 Egg Yolks
- 1 1 1 Clove Garlic (minced)
- 2 2 2 Teaspoon Fresh Lemon Juice
- 2 1/4 2 1/4 1/4 Cup Light Olive Oil
- 1 1 2 3 Calabrian Chilies (chopped, roasted; or 2 or 3 Red Chilies)
- 1 1 1 Teaspoon Capers (drained)
- 2 2 3 TablespoonKosher Salt (plus 3 tsp)
- 1 1 1 Teaspoon Freshly Ground Black Pepper
- 1 1 3 Lemon, Halved (plus 3 Tbsp Fresh Lemon Juice)
- 3 3 3 Large Artichokes (1/2 inch of woody stem removed, but the rest remaining)
- 6 6 6 TablespoonExtra-Virgin Olive Oil
Asparagus and Ham Frittata
By ruthg
Preheat oven to broil setting
- 6 eggs, beaten
- 1 -ounce Parmesan, grated
- 1/2 teaspoon black pepper
- Pinch salt
- 1 teaspoon butter
- 1/2 cup chopped roasted asparagus
- 1/2 cup chopped country ham
- 1 tablespoon chopped parsley leaves