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Pork - Saucy Barbecue Ribs

Pork - Saucy Barbecue Ribs

By

Reynold's wrap recipes

  • 2 sheets (18x24-inches each) REYNOLDS WRAP® Heavy Duty Aluminum Foil
  • 3/4 cup BULL′S-EYE® Original Barbecue Sauce
  • 2 tablespoons orange marmalade
  • 2 teaspoons hot pepper sauce
  • 4 pounds pork baby back ribs
  • ________________________
  • SERVES 2
  • 1 sheets (18x24-inches each) REYNOLDS WRAP® Heavy Duty Aluminum Foil
  • 3 Tbsp BULL′S-EYE® Original Barbecue Sauce
  • 1 tablespoons orange marmalade
  • 1 teaspoons hot pepper sauce
  • 1 pounds pork baby back ribs
4/5 (1 Votes)

Bread - MIX - Quick Muffin

Bread - MIX - Quick Muffin

By

from tasteofhome

  • 2-1/2 cups all-purpose flour
  • 2-1/2 cups whole wheat flour
  • 1 cup wheat bran cereal
  • 1 cup quick-cooking oats
  • 1-1/2 cups sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
0/5 (0 Votes)

Soup - Chilled Andaluz Gazpacho

Soup - Chilled Andaluz Gazpacho

By

Cooksillustrated.com WHY THIS RECIPE WORKS: The key to fresh tomato flavor in our creamy gazpacho Andaluz recipe w...

  • Serves 4-6 (2-3)
  • 3 pounds (about 6 medium) tomatoes , cored (1 1/2 lbs)
  • 1 small cucumber , peeled, halved, and seeded (1/2 cucumber)
  • 1 medium green bell pepper , halved, cored and seeded (1/2 pepper)
  • 1 small red onion , peeled and halved (1/2 onion)
  • 2 medium garlic cloves , peeled and quartered (1 Clove)
  • 1 small serrano chile , stemmed and halved lengthwise (1/2 Chile or use NM Green chile)
  • Kosher salt (see note)
  • 1 slice high-quality white sandwich bread , crust removed, torn into 1-inch pieces (1/2 slice)
  • 1/2 cup extra virgin olive oil , plus extra for serving (1/4 Cup)
  • 2 tablespoons sherry vinegar , plus extra for serving (1 Tbsp)
  • 2 tablespoons finely minced parsley , chives, or basil leaves (1 Tbsp)
  • Ground black pepper
0/5 (0 Votes)

Orange Delight

Orange Delight

By

1.) Pass the oranges through the juicer to make fresh orange juice

  • 12 12 12 oz. fresh coconut juice (You can also purchase packaged coconut water at the grocery store)
  • 2 2 2 oranges, peeled
4.7/5 (15 Votes)

Stuffing - Caramelized Onion and Cornbread Stuffing

Stuffing - Caramelized Onion and Cornbread Stuffing

By

Tyler Florence

  • 2 tablespoons butter
  • 2 onions, chopped
  • 6 large cornmeal muffins, cubed
  • Handful fresh sage leaves, chopped
  • 1 egg
  • 1/4 cup heavy cream
  • 1/4 cup chicken stock
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Salad - Warm Spring Salad

Salad - Warm Spring Salad

By

1. Rinse quinoa in a fine mesh strainer and place into a medium pot

  • 1 cup uncooked quinoa (or try speltberries for a twist)
  • 1/2 tbsp extra virgin olive oil
  • 1 leek, sliced into rounds or half moons
  • 2 garlic cloves, minced
  • 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
  • 1 cup diced strawberries (optional)
  • 3/4 cup fresh or frozen peas
  • 1 cup fresh parsley, roughly chopped
  • 2-3 tbsp extra virgin olive oil, to taste
  • 3 tbsp fresh lemon juice
  • 1/2 tbsp pure maple syrup (or other sweetener)
  • 1/4 tsp fine grain sea salt & lots of pepper, to taste
  • lemon zest, for garnish
4.4/5 (14 Votes)

Flax Eggs

Flax Eggs

By

Use as substitute for eggs when baking

  • 1 Tbsp Flax Seed/Flax Meal
  • 3 Tbsp Water
4.6/5 (10 Votes)

French Toast - Praline

French Toast - Praline

By

1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole

  • glaze
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons honey, maple syrup or corn syrup
  • bread
  • French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
  • custard
  • 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
  • 5 large eggs, or 1 1/4 cups egg substitute
  • 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • topping
  • 1/2 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
4.5/5 (11 Votes)

Honeydew - Carrot - Apple

Honeydew - Carrot - Apple

By

Wash and prep ingredients, juice pour over ice and enjoy

  • 1 1/4 - 1 1/2 Cups Honeydew, cut up
  • 4 Carrots
  • 1 Apple
  • 1 " piece of Ginger
  • 1/2 Lemon
4.7/5 (7 Votes)

Carrots Balsamic Glazed

Carrots Balsamic Glazed

By

1. Place olive oil, balsamic vinegar and brown sugar a 10 inch baking pan, next mix in carrots

  • 6 (3)
  • 1 pound fresh carrots washed and cut into thin round slices (1/2 Lb
  • 2 Tablespoons Olive oil (1 1/2 tsp)
  • 1 teaspoon salt (1/2 tsp)
  • 1/2 teaspoon black pepper (1/4 tsp)
  • 2 Tablespoons Balsamic vinegar (1 Tbsp)
  • 1 Tablespoon brown sugar (1 1/2 tsp)
0/5 (0 Votes)