Отправляет email-рассылки с помощью сервиса Sendsay

Top famous recipes

Подписаться Бесплатная «Серебряная» новостная рассылка . Подписчиков 26 RSS
←   Май 2009   →
 1
 2
 3
 4
 5
 6
 7
 8
08.05.2009
01:46:53
02:46:58
 9
10
11
12
13
14
14.05.2009
12:50:37
19:47:02
15
16
17
18
19
20
21
21.05.2009
00:47:14
03:47:09
22
23
24
25
26
27
28
29
30
31


За последние 60 дней ни разу не выходила


Сайт рассылки: http://top-famous-recipes.com/
Открыта: 16-12-2008

Автор
driverok

Статистика

26 подписчиков
0 за неделю
←   Все выпуски   →

Roadhouse Grill Baby Back Ribs


Roadhouse Grill Baby Back Ribs
2009-05-16 09:45 admin
2 Ig racks pork baby back ribs saltblack pepper, Coarse Ground sauce ============================2 T vegetable oil ¼ с fresh onion, Minced 1 1 /2 с water ½ с tomato paste ½ с white vinegar ½ с brown sugar 2 T honey1 T Worcestershire sauce 1 ¾ t salt1 t liquid smoke 1 t jim beam whiskey ¼ t black pepper, Coarse Ground 1/8 t garlic powder 1/8 t paprika1. To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 ½ hours.2. As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saut the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 ¼ hours, uncovered, or until sauce thickens. remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.3. When ribs are finished in the oven, the meat should have pull back about ½-inch from the cut-ends of the bones. remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn. More...
All posts in " Extra "


Salt-Spice
2009-05-16 09:45 admin
¼ с kosher (or sea salt)1 T accent1 t dill weed1 t black pepper1 t onion powder ¼ t garlic salt 1 /4 t curry powder1 lemon — rind only, Grated ¼ t chili powder ¼ t paprika ¼ t oregano leaf ¼ t marjoram leaves, Dried ¼ t rubbed sageMix all ingredients and store in a pepper grinder or put through blender to a very fine powder, using high sped. Makes about ½ cup. Keeps indefinitely at room temp. More...
All posts in " Extra "


Scottish Butter Cookies
2009-05-16 09:45 admin
1 с butter, Unsalted2/3 с sugar2 t vanilla extract2 с flour¼ t saltPreheat oven to 350 degrees F.1. In large bowl of electric mixer, cream butter, sugar, and vanilla until light and fluffy. Mix in flour and salt.2. Pat mixture evenly into an ungreased I0- by 15-inch jelly roll pan.3. Bake until pale in color, but not browned (16 to 18 minutes). Do not overbake. Cool about 5 minutes, then cut into squares while still warm. (Cookies will be thin.) More...
All posts in " Extra "


Self Rising Flour
2009-05-16 09:45 admin
½ с baking powder ¼ с baking soda ¼ с salt 5 lb flour.Add baking powder, baking soda and salt to flour. Using 2 large bowls, sift the mixture 3 to 4 times, using the largest sifter that you have, or use a large strainer and a wooden spoon to sift it. Store at room temperature and use in any recipe that calls for self-rising flour. More...
All posts in " Extra "


Sonic Cherry Limeade
2009-05-16 09:45 admin
1 с Sprite¼ с cherry juice,(Libby is -good)2 lime wedges,(each 1/8-lime), up-to31. Pour sprite into a glass over ice.2. Add cherry juice.3. Add 2–3 lime wedges, squeezing slightly before dropping each one in.Serves 1. More...
All posts in " Extra "


Constant Comment Tea
2009-05-16 10:22 admin
2T tea 10 sm cloves1 t cinnamon, crushed not ground ¾ t orange peelMix together and store in glass container. More...
All posts in " Extra "


Claim Jumper® Fire-Roasted Artichoke
2009-05-16 10:22 admin
Roasted garlic Mayonnaise ======1/3 с mayonnaise 1 head garlic 1 T olive oil ¼ t lemon juice dash salt Tomato Relish ==================1 md tomato, diced (about ½-cup) 1 clove garlic, minced (about -1 teaspoon)1 t onion, Minced2 basil leaves, minced½ t olive oil½ t balsamic vinegar ¼ t saltdash black pepper, Ground Other ingredients ==============1 Ig artichoke 1 T butter, melted1. Roast the head of garlic by preheating your oven to 325 degrees. Cut the top off of a head of garlic and cut the bottom (the root end) so that the garlic will sit flat. Remove most of the papery skin from the garlic, but leave just enough to hold the garlic together. Drizzle 1 tablespoon of olive oil over the garlic, then place it in a small oven-safe casserole dish. Cover it with a lid or aluminum foil and bake for 1 hour or until the garlic begins to brown.2. While the garlic is roasting prepare the tomato relish by combining all of the ingredients in a small bowl. Stir well, then cover and refrigerate until needed.3. Prepare the artichoke by cutting about an inch off the top with a sharp knife. Use scissors to clip the thorny tips off of all the outer leaves so no one gets poked. Cut the artichoke in half down through the middle, then bring some water to a boil in a large saucepan to steam the artichokes. The water should be a couple inches deep in the pan, but not so much as to cover the artichokes. If you have a steamer, that will work as well. When the water is simmering, add the artichokes, cover, and steam for 40 to 45 minutes or until the artichoke is tender. Preheat your barbecue grill to high heat.4. Squeeze about 1 tablespoon of roasted garlic from the head and combine it with the mayo, lemon juice and salt. Stir well.5. When the steamed artichokes are cool enough to handle, use a spoon to scrape out the fuzzy choke inside each half. Brush melted butter over the entire surface of each steamed artichoke half and place each half, flat side-down on the preheated grill. Grill for 4 to 6 minutes or until dark charring marks appear on the face of each half. Serve grilled-side-up with tomato relish (strain the liquid from the relish before serving) and roasted garlic mayonnaise on the side. More...
All posts in " Extra "


Chevy’s Garlic Mashed Potatoes
2009-05-16 10:22 admin
Yield: 1 Servings4 medium/large russet potatoes1 T butter1 T minced fresh garlic,(3–4 -cloves) ¾ с water 1 /2 с cream ¾ t salt 1/8 t black pepper1. Preheat oven to 400 degrees.2. Bake the potatoes by first rubbingthem lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.3. Mash potatoes and remove about half of the skin. You want to leave the rest in.4. Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.5. Add the remaining ingredients to the pan and cook for 5–10 minutes whilestirring often until garlic mashed potatoes are very hot.Serves 4. More...
All posts in " Extra "


Chasen’s Restaurant Carrot Souffle
2009-05-16 10:22 admin
Yield: 6 Servings1 lb carrotsand sliced, Peeled Salt3 eggs3 T granulated sugar3 T flour½ t vanilla extract ¼ t nutmeg, Ground3 T butter, melted ½ с walnuts, chopped fine OR ¼ с cornflakes, Crushed1 T brown sugarCook carrots in boiling salted water until very tender.Puree carrots in food processor or blender with eggs, granulated sugar, flour, vanilla and nutmeg.Add 2 tablespoons melted butter and process again.Turn mixture into buttered 1–½ quart souffle dish or straight-sided casserole and bake at 350 degrees until souffle is slightly puffed and golden, 35 to 40 minutes.Sprinkle chopped walnuts and brown sugar over top of souffle.Drizzle with remaining 1 tablespoon melted butter and return to oven 10 to 15 minutes longer or until top is crisp and golden. More...
All posts in " Extra "


Cafe Cappuccino-International Coffees
2009-05-16 10:22 admin
Yield: 1 Servings½ с coffee, Instant ¾ с sugar1 с nonfat dry milk ½ t orange peel, DriedCrush in mortar and pestalUse 2 T. for each cup of hot water More...
All posts in " Extra "
В избранное