Kenny Rogers BBQ Sauce

Sorce

curiouser

Ingridients

1 cup Applesauce 1/2 cup Heinz ketchup 1 1/4 cups Light brown sugar, packed 6 tablespoons Lemon juice Salt and pepper 1/2 teaspoon Paprika 1/2 teaspoon Garlic salt 1/2 teaspoon Cinnamon|In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well.

California Pizza Kitchen Thai Chicken Pizza

Sorce

karenshaw

Ingridients

Makes 2 9−inch pizzas Spicy peanut sauce: 1/2 Cup peanut butter 1/2 Cup hoisin sauce 1 Tbsp. honey 2 tsp. red wine vinegar 2 tsp. minced ginger 2 Tbsp. sesame oil 2 tsp. soy sauce 1 tsp. Vietnamese chili sauce (or dried chili flakes) 1 Tbsp. oyster sauce 2 Tbsp. water Thai chicken pieces: 1 Tbsp. olive oil 10 oz. boneless/skinless chicken beast, cut into 3/4−inch cubes For the pizza: Make pizza dough using your own recipe. 2 Cups shredded mozzarella cheese 4 scallions, slivered diagonally 1/2 Cup white bean sprouts 1/4 Cup shredded carrots 1/4 Cup chopped, roasted peanuts 2 Tbsp. chopped fresh cilantro|To make spicy sauce: Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; Set aside. To make Thai chicken: Cook the chicken in olive oil over med−high heat, stirring, until just cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator. To make the pizza: Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 2Tbl chopped peanuts. Transfer the pizza to oven: bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface. Repeat with remaining ingredients for a second pizza.

Almond Bark

Sorce

pshave

Ingridients

1 c Whole unblancehed almonds 3 pk (6oz)semisweet choco chipsOR 1 lb White candy coating 2 tb Solid vegetable shortening |Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shrotening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto counter several times from a height of about 8 inches. refrigerate candy just until firm. Break into pieces before serving. to store, cover airtight and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.

Candy: M&M Christmas Ornaments

Sorce

adrockJanina

Ingridients

-------------------------------TREE ORNAMENTS------------------------------- Plastic wrap Pkg.'s M&M's Pipe Cleaner Ribbon ------------------------------CHRISTMAS WREATH------------------------------ Same ingredients as ornament - but also a wire coat - hanger |TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends. M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreath.

Acapulco Baked Eggs

Sorce

hakue

Ingridients

8 large eggs 2 tablespoons butter or margarine 6 tablespoons milk 3/4 teaspoon salt 1/4 teaspoon pepper 2/3 cup extra-sharp cheddar -- shred 1 4 ounces can green chiles -- chopped tomato sauce, ketchup chili or taco sauce -- optional tomatoes; sliced -- garnish | Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.

Jamaican Jerk Chicken

Sorce

ShenKong

Ingridients

1 tb Ground allspice 1 tb Dried 4hyme 1 1/2 ts Cayenne pepper 1 1/2 ts Freshly ground black pepper 1 1/2 ts Ground sage 3/4 ts Ground nutmeg 3/4 ts Ground cinnamon 2 tb Salt 2 tb Garlic powder 1 tb Sugar 1/4 c Olive oil 1/4 c Soy sauce 3/4 c White vinegar 1/2 c Orange juice 1 x Juice of 1 lime 1 ea Scotch bonnet pepper, 1 x Seeded and finely chopped 1 c Chopped white onion 3 ea Green onions, finely chopped 4 ea Chicken breasts (6 to 8 oz e 1 x Trimmed of fat |In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper,. onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Heat the leftover marinade and serve on the side for dipping. NOTE: This is the recipe as listed in the cookbook. Per- sonally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRY in. A MUCH better idea would be to reserve some of the marinade (BEFORE you put the chicken in it) and save it for serving. This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. "This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices."

BB King's BBQ Ribs

Sorce

Kamy.Kamelottes

Ingridients

2 Pounds Pork Loin Ribs Dry Spice Rub (recipe follows) 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 cup water | Coleslaw and grilled corn on the cob as accompaniments Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours. Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn. (Dry Spice Rub) 1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 1/2 teaspoon cumin 1 1/2 teaspoons salt 2 tablespoons seasoned salt In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Deluxe Turkey Potpie

Sorce

jazz_cd

Ingridients

1 tablespoon vegetable oil 3 large ribs -- celery, cut into 1" -- slices 3 Medium-size carrots -- cut into 1" chunks 1 large onion -- cut into 1" chunks 3 Medium-size red-skinned potatoes -- cut into 1" chunks 2 cloves garlic -- crushed 3 cans low-sodium chicken broth -- (10 1/2 oz.) 1 teaspoon dry mustard 1 teaspoon paprika 1 teaspoon dried thyme leaves 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon hot red pepper sauce 2 Homemade pastry pie crust -- or 1 1 15 ounce pa all-ready piecrusts 1 large egg yolk 1 tablespoon water 1/4 cup butter 1/4 cup all-purpose flour 10 ounces frozen peas 8 ounces sliced cooked turkey breast |In deep 12" skillet over medium-high heat, heat oil; add celery, carrots, onion and potatoes; cook 15 minutes, stirring occasionally until vegetables are lightly browned. Add garlic; cook 1 minute. Stir in chicken broth. Reduce heat to low; simmer, covered, 25 minutes until vegetables are tender. Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin dishes. If using homemade pastry, roll out on lightly floured surface to 1/8" thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish as pattern, cut out 1 "lids"; cut out small hole in center of each and several slits as vents for steam. Arrange on ungreased large cookie sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake 10 to 12 minutes until lightly browned. In small saucepan over medium heat, melt butter; add flour; stir until smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir mixture gradually into vegetables simmering in skillet; cook 2 to 3 minutes longer, stirring occasionally until thickened. Stir in peas and turkey; remove from heat. Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on top of each; bake 5 to 10 minutes until filling is heated through.

Lawry's Taco Seasoning

Sorce

Gambid

Ingridients

1 Tablespoon Flour 1 Teaspoon Chili powder 1 Teaspoon Paprika 3/4 Teaspoon Salt 3/4 Teaspoon Minced onion 1/2 Teaspoon Cumin 1/4 Teaspoon Cayenne pepper 1/4 Teaspoon Garlic powder 1/4 Teaspoon Sugar 1/8 Teaspoon Ground oregano|Combine all of the ingredients in a small bowl. To prepare the meat filling for the tacos as described on the original package instructions: "In large skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices & seasonings and 2/3 cup water; mix thoroughly. Bring to a boil: reduce heat to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and guacamole if desired. Makes meat filling for 12 tacos (about 3 tablespoons each).

Chili With Beans

Sorce

Paoloxmaddness

Ingridients

1 pk Pinto beans 2 lb Chili meat OR 4 lb Lean beef sirloin, chopped In 1/2 inch cubes 1 lb Low-fat turkey sausage 1 c Onions, chopped 1 tb Garlic powder 1 tb Red cayenne pepper 2 cn Tomato sauce 3 tb New Mexico (or other hot) Chili powder 1 t Dried oregano 2 tb Ground cumin 1 tb Vegetable oil 1 t Louisiana (or Tobasco) Hot Sauce 1 cn Jalapenos, chopped 1/2 tb Salt|Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste.