Recipe Corner

[Rogue Angel]

Post your favorite recipes here...

[L??st]

Sweet and Spicy Ribs

4 racks of back ribs, 7 - 10 lbs
2 jars of Diana's spicy southwest marinade
8-10 dashes of garlic Tabasco sauce
8-10 dashes of Worcester sauce
2 tablespoons of maple syrup
1 teaspoon of cayenne pepper and
1 jar of any good quality honey garlic BBQ sauce

*For best results, marinade the ribs the night before the BBQ and
allow 6 hours for cooking the ribs.


Mix and marinade, the Tabasco, Worcester, maple syrup and cayenne
pepper in a large bowl.

Cut each rack of ribs into thirds and place them in a large baking
dish.

Cover the ribs with the marinade mixture then with tin foil and put
them in the fridge overnight.

The next day, add one cup of water into the baking dish and cook the
ribs in the oven for five hours at 200 degrees. (Make sure the dish
is sealed tightly)

After five hours, pull the ribs out of the oven and let them sit for
a 1/2 hour, covered.

Set the BBQ to medium heat and add the ribs.

Cover in BBQ sauce and turn every 3-4 minutes, adding more sauce
each time you turn them, it should take about 20 minutes on the BBQ
to finish the ribs.

Serve immediately and this will serve 4 - 6 people.

[EvolutionHasBegun]

4 to 6 people my ass...this will serve one Evo and a small cat...

[petenv]

RA , You better double that recipe when you make for Don.

pete

[Rogue Angel]

lol, gotcha, pete... [img]wink.gif[/img]

*smooooooches my sweetie and looks for a recipe to post*....

The Ultimate Grilled Cheese

1 package (3 ounces) cream cheese, softened
3/4 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoned salt
10 slices Italian bread (1/2 inch thick)
2 tablespoons butter or margarine, softened

In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in cheeses, garlic
powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3
cup on each. Top with remaining bread. Butter the outsides of sandwiches; cook in a large
skillet over medium heat until golden brown on both sides.

Yield: 5 servings.

Dilly Chicken Sandwiches

4 boneless skinless chicken breast halves (4 ounces each)
6 tablespoons butter or margarine, softened, divided
1 garlic clove, minced
3/4 teaspoon dill weed, divided
8 slices French bread (1/2 inch thick)
4 tablespoons cream cheese, softened
2 teaspoons lemon juice
4 lettuce leaves
8 slices tomato

Pound chicken to flatten evenly; set aside. In a skillet, melt 3 tablespoons of butter; add
garlic and 1/2 teaspoon dill. Add chicken; cook until juices run clear. Remove and keep
warm. Spread both sides of bread with remaining butter. In a skillet or griddle, grill
bread on both sides until golden brown. In a small bowl, combine cream cheese, lemon juice
and remaining dill; spread on one side of grilled bread. Place lettuce, chicken and tomato
on four slices of bread; top with remaining bread.

<font color="#36648B" size="1">[ May 19, 2006 07:53 AM: Message edited by: Rogue Angel ]</font>

[petenv]

RA , I hope that you post some recipes at my board PLEASE.

pete

[Rogue Angel]

will do, pete... [img]wink.gif[/img] i love finding and trying recipes.... though i don't get much of a chance to cook anymore, lol... i have made both of these recipes, though, and they are both really good... especially the chicken sandwiches... mmmmmmmmmmmmmm.... [img]tongue.gif[/img]

[EvolutionHasBegun]

just dont ask her to make you a pizza... [img]tongue.gif[/img]

[Rogue Angel]

not a frozen one, lol... i burn them every time.... *G*

[Rogue Angel]

Marinated Chicken Breasts

1 teaspoon chicken bouillon granules
1/2 cup warm apple juice
1 cup white wine or chicken broth*
2 to 4 tablespoons olive oil
1 to 2 tablespoons curry powder
2 teaspoons celery salt
2 teaspoons soy sauce
1 garlic clove, peeled and sliced
6 bone-in chicken breast halves (6 ounces each)

In a bowl, dissolve bouillon in apple juice. Add the wine or broth, oil, curry powder,
celery salt, soy sauce and garlic; mix well. Pour 1 cup marinade into a large resealable
plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and
refrigerate remaining marinade. Drain and discard marinade from chicken. Grill, covered,
over medium heat for 35-40 minutes or until juices run clear, turning and basting
occasionally with reserved marinade. >b>Editor's Note: If using the broth instead of
wine, add 2 tablespoons white wine vinegar to the marinade.

Yield: 6 servings.


Italian Pot Roast

1 rump roast (4 to 5 pounds)
1 to 2 teaspoons salt
2 tablespoons cooking oil
2 garlic cloves, minced
1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper
2 carrots, sliced
1 whole onion, studded with 2 whole cloves
1 can (15 ounces) tomato puree
1/2 cup water or red wine
1/2 teaspoon beef bouillon granules
Cooked egg noodles

Rub roast with salt. In a Dutch oven, brown roast in oil. Add all remaining ingredients
except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until
meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy.

Yield: 8-10 servings.


Chocolate Cream Fruit Dip

1 package (8 ounces) cream cheese, softened
1/4 cup chocolate syrup
1 jar (7 ounces) marshmallow creme
Apple wedges, fresh strawberries and banana chunks

In a small mixing bowl, beat cream cheese and chocolate syrup. Fold in marshmallow creme.
Cover and refrigerate until serving. Serve with fruit.

Yield: about 2 cups.


White Chocolate Pound Cake

8 squares (1 ounce each) white baking chocolate
1 cup butter (no substitutes), softened
2 cups plus 2 tablespoons sugar, divided
5 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (8 ounces) sour cream
GLAZE:
4 squares (1 ounce each) semisweet baking chocolate, melted
4 squares (1 ounce each) white baking chocolate, melted
Whole fresh strawberries, optional

Chop four squares of white chocolate and melt the other four; set both aside. In a mixing
bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one
at a time, beating well after each addition. Stir in extracts and the melted chocolate.
Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately
with sour cream. Beat just until combined. Grease a 10-in. fluted tube pan. Sprinkle with
the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped
chocolate. Repeat. Pour remaining batter on top. Bake at 350? for 55-60 minutes or
until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove
from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over
cake. Garnish with strawberries if desired.

Yield: 16 servings.