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Recipes
Jenga Ribs (St. Louis Baby Back Ribs in Oven)
By cindygwest
• Whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, cumin, onion powder, cinnamon, and cori...
- 1 tablespoon plus 1 teaspoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon(packed) light brown sugar
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 2 racks St. Louis-style pork spareribs (4-4 1/2 pounds total)
- Prepared barbecue sauce
- Read More http://www.bonappetit.com/recipes/2013/02/jenga-ribs#ixzz2K3PrVJ5F
Classic Cobb Salad
By cindygwest
Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper tow...
- 8 slices thick-cut bacon, chopped
- 4 large eggs
- Kosher salt
- 2 6-ounce skinless, boneless chicken breasts
- Zest (in wide strips) and juice of 1 lemon
- 2 bay leaves
- 2 sprigs thyme
- 1 tablespoon black peppercorns
- 1/4 cup apple cider vinegar
- 1/2 shallot, minced (about 2 tablespoons)
- 1 tablespoon dijon mustard
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 2 avocados
- 2 vine-ripened tomatoes, chopped
- 1 large head Bibb lettuce, torn into pieces
- 2 heads romaine lettuce, cut into pieces
- 4 ounces blue cheese, crumbled
Slow-Cooker Cowboy Brisket and Beans
By cindygwest
1. Place first 2 ingredients, including soup mix seasoning packet, in a 6-qt
- 1 (20-oz.) package Cajun-flavored dried 15-bean soup mix
- 1 (12-oz.) package frozen diced onion, red and green peppers, and celery
- 1 (4 1/2-lb.) beef brisket, untrimmed
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 2 (1-oz.) containers home-style concentrated chicken stock (from a 4.66-oz. package)
- Garnishes: sliced onion, cilantro leaves
Fresh Tomato Tart
By cindygwest
Unfold the piecrust according to package directions
- 1/2 15 - ounce folded refrigerated unbaked piecrust (1 crust)
- 1 1/2 cups shredded mozzarella cheese (6 ounces)
- 4 roma or small regular tomatoes
- 3/4 cup loosely packed fresh basil leaves
- 4 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/2 cup mayonnaise or salad dressing
- 1/8 teaspoon ground white pepper
- Fresh basil leaves (optional)
Balsamic Chicken Kabobs
By cindygwest
1. Make the marinade. In a blender, combine olive oil, vinegar, wine, hot sauce, hoisin, garlic, salt, peppercorn...
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 1/4 cup dry white wine
- 1/2 t. hot sauce
- 2 T. hoisin sauce
- 4 cloves garlic
- 1/2 t. salt
- 1/2 t. whole black peppersorns
- 1 T. grated fresh ginger
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 large red onion, but into bite-sized chunks
Bacon Burger Dogs
By cindygwest
Put the bratwursts in a medium pot in a single layer
- 4 fresh pork bratwursts
- 2 12-ounce bottles lager beer
- 1/2 pound ground beef chuck
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 16 slices center-cut bacon
- 4 hot dog buns, split
- Extra-virgin olive oil, for drizzling
- 1/2 sweet onion, finely chopped
- 1 cup shredded cheddar cheese (about 4 ounces)
Sausage Cheese Dip
By cindygwest
Brown and drain sausage. Mix with all other ingredients
- 1 lb. sausage
- 8 ounces sour cream
- 8 ounces cream cheese
- 1 can green chilies
- 1 T. cajun seasoning
- 1 cup shredded cheddar
Cold Crab Dip with Easy Pita Chips
By cindygwest
Dip Instructions: 1.In a large bowl, combine cream cheese, sour cream, chives, parsley, horseradish, lemon juice, ...
- Dip:
- (8-ounce) packages cream cheese, softened
- 1/2 cup sour cream
- 3 tablespoons minced fresh chives
- 2 tablespoons minced fresh parsley
- 1 tablespoon prepared horseradish
- 4 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound fresh lump crabmeat, picked free of shell
- Easy Pita Chips (Recipe Follows)
- 2 (12-ounce) packages pita bread rounds
- 1/2 cup butter, melted
- 3/4 cup grated Parmesan cheese
- tablespoon garlic saltta Chips:
Barbeque Shrimp for Slow Cooker
By cindygwest
1. Melt 1/4 cup butter in a skillet over medium-high heat 2 minutes; add garlic and sauté until fragrant and lig...
- 1 cup butter, divided $
- 6 garlic cloves, pressed
- 1/2 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 1/4 cup bottled chili sauce
- 2 teaspoons freshly ground black pepper
- 1 1/2 tablespoons Old Bay seasoning
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1 lemon, sliced
- 2 pounds unpeeled, large raw shrimp
- Hot sauce (optional)
- Lemon wedges
- 2 French bread baguettes, sliced
BLT Pasta Salad
By cindygwest
Cook the pasta in a large pot of salted boiling water as the label directs
- 12 ounces corkscrew-shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 tablespoons chopped chives or scallion greens
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts