Post by rosie on Sept 1, 2016 8:40:44 GMT -5
Easy BBQ Ribs
Author: eMeals.com
Ingredients
5½ pounds baby back pork ribs (3 slabs)
2 teaspoons salt
2 teaspoons garlic powder
1½ teaspoons pepper
1 (18 ounce) bottle favorite barbecue sauce
Instructions
Preheat oven to 300F. Remove thin membrane from back of ribs by slicing into ribs with a knife and pulling membrane off with paper towels. Combine salt, garlic powder and pepper; rub all over meaty side of ribs. Cut racks in half, if desired. Arrange ribs in a large roasting pan. Cover tightly with foil. Bake 3 hours or until very tender. Uncover and cool 15 minutes. Drain. Preheat grill to medium-high. Place ribs, meaty side up, on grill rack rubbed with oil. Baste generously with barbecue sauce. Grill, covered with grill lid, 10 minutes. Baste and grill 5 to 10 minutes longer or until sauce clings to ribs.
Creamy Cole Slaw
Serves: 8
Ingredients
1 pound fresh cabbage, shredded OR 1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
⅔ cup mayonnaise
3 tablespoons vegetable oil
½ cup granulated sugar
1 tablespoon white vinegar
¼ teaspoon salt
½ teaspoon poppy seeds
Instructions
Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over cabbage (or coleslaw mix) and toss to coat. Chill at least 2 hours before serving.
Best Baked Beans Ever
Serves: 8-12
Ingredients
1 pound bacon, diced
4 (16 ounce) cans baked beans
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can pinto beans, drained
1 (16 ounce) can chili beans, drained
½ cup brown sugar
½ cup ketchup
1 teaspoon Worcestershire sauce
¼ cup grated Parmesan cheese
Instructions
Preheat oven to 350F. Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Mix bacon, baked beans, kidney beans, pinto beans, chili beans, brown sugar, ketchup, and Worcestershire sauce together in a bowl. Pour into a large baking dish; top with Parmesan cheese. Bake in the preheated oven until bubbling and cheese is melted, about 45 minutes. Set aside to cool for 20 minutes before serving.
Grilled Peaches
Serves: 4
Ingredients
3 tablespoons white sugar
¾ cup balsamic vinegar
2 teaspoons freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2½ ounces blue cheese, crumbled
Instructions
In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
Preheat grill to medium-high heat. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
Patriotic Dump Cake
Show original message
1 can cherry pie filling
1 C. fresh blueberries
19 oz. pkg. white cake mix
1 C. butter, melted
1 C. chopped nuts
Directions
In a 9x12" greased pan, layer the ingredients in the order listed. Bake at 325 degrees for 45 minutes.
Don`t forget the corn on the cob, melons too :)
Reply
Author: eMeals.com
Ingredients
5½ pounds baby back pork ribs (3 slabs)
2 teaspoons salt
2 teaspoons garlic powder
1½ teaspoons pepper
1 (18 ounce) bottle favorite barbecue sauce
Instructions
Preheat oven to 300F. Remove thin membrane from back of ribs by slicing into ribs with a knife and pulling membrane off with paper towels. Combine salt, garlic powder and pepper; rub all over meaty side of ribs. Cut racks in half, if desired. Arrange ribs in a large roasting pan. Cover tightly with foil. Bake 3 hours or until very tender. Uncover and cool 15 minutes. Drain. Preheat grill to medium-high. Place ribs, meaty side up, on grill rack rubbed with oil. Baste generously with barbecue sauce. Grill, covered with grill lid, 10 minutes. Baste and grill 5 to 10 minutes longer or until sauce clings to ribs.
Creamy Cole Slaw
Serves: 8
Ingredients
1 pound fresh cabbage, shredded OR 1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
⅔ cup mayonnaise
3 tablespoons vegetable oil
½ cup granulated sugar
1 tablespoon white vinegar
¼ teaspoon salt
½ teaspoon poppy seeds
Instructions
Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over cabbage (or coleslaw mix) and toss to coat. Chill at least 2 hours before serving.
Best Baked Beans Ever
Serves: 8-12
Ingredients
1 pound bacon, diced
4 (16 ounce) cans baked beans
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can pinto beans, drained
1 (16 ounce) can chili beans, drained
½ cup brown sugar
½ cup ketchup
1 teaspoon Worcestershire sauce
¼ cup grated Parmesan cheese
Instructions
Preheat oven to 350F. Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Mix bacon, baked beans, kidney beans, pinto beans, chili beans, brown sugar, ketchup, and Worcestershire sauce together in a bowl. Pour into a large baking dish; top with Parmesan cheese. Bake in the preheated oven until bubbling and cheese is melted, about 45 minutes. Set aside to cool for 20 minutes before serving.
Grilled Peaches
Serves: 4
Ingredients
3 tablespoons white sugar
¾ cup balsamic vinegar
2 teaspoons freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2½ ounces blue cheese, crumbled
Instructions
In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
Preheat grill to medium-high heat. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
Patriotic Dump Cake
Show original message
1 can cherry pie filling
1 C. fresh blueberries
19 oz. pkg. white cake mix
1 C. butter, melted
1 C. chopped nuts
Directions
In a 9x12" greased pan, layer the ingredients in the order listed. Bake at 325 degrees for 45 minutes.
Don`t forget the corn on the cob, melons too :)
Reply
