INGREDIENTS 1/2 lb ground beef 1/3 cup diced red onion 1 teaspoon Worcestershire sauce 1/2 lb bacon 1 can (13.8 oz Pillsbury™ refrigerated classic pizza crust) 1/2 cup ketchup 1/4 cup prepared mustard 1 Tablespoon mayonnaise 1 Tablespoon dill relish 2 cups shredded cheddar cheese optional dill pickle slices for topping INSTRUCTIONS Preheat oven to 400 and spray a pizza pan with cooking spray. In […]
- 3 – 3 1/2 lbs pork baby back ribs
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp freshly ground black pepper
Barbecue sauce (or use 1 cup store-bought)
- 1 1/2 cups ketchup, such as Heinz Natural (or one without high fructose corn syrup)
- 1/4 cup apple cider vinegar
- 2 1/2 Tbsp molasses
- 2 Tbsp brown sugar (dark or light)
- 2 Tbsp steak sauce, such as A1
- 1 1/2 Tbsp Worcestershire sauce
- 1 Tbsp Prepared yellow mustard
- Salt and freshly ground black pepper, to taste
- 1 tsp Natural liquid hickory smoke flavor (found in BBQ sauce section)
- 1 tsp unsweetened cocoa powder
- 1/8 tsp Chipotle chili powder or cayenne pepper (then more to taste)
Remove then membrane layer from back of the ribs, then if the ribs are too wide to fit sideways along insert of slow cooker then cut ribs in half.
Rinse and dab dry then sprinkle and rub both sides of each portion with spice mixture.
Pour 1/2 cup water into a 6-quart slow cooker. Place ribs over water (one layered over the other if you had to cut in half, otherwise curl around inside of slow cooker insert).
Cover and cook on low heat 6 1/2 – 7 hours or until very tender.
Place a wire rack over a rimmed baking sheet lined with aluminium foil.
Carefully transfer ribs with curved side up to wire rack on baking sheet (I recommend using two pair of tongs or tongs and a turner to lift them, they are super tender).
Brush with about 1/2 cup bbq sauce (total). Move oven rack 2 levels below broiler and heat broiler.
Broil ribs until bbq sauce starts to set and caramelize, about 2 – 3 minutes (keep a close eye on them).
Remove from oven, carefully turn ribs brush with another 1/2 cup sauce and return to oven and broil about 2 – 3 minutes. Serve warm.
For the bbq sauce:
In a large saucepan combine all bbq sauce ingredients along 1/2 cup water and season with salt and pepper to taste.
Bring to a light boil then reduce heat to low and simmer 15 minutes, stirring occasionally. Let cool (not that you’ll have about 1 cup extra sauce for another use).
Recipe source: Cooking Classy
INGREDIENTS 2 pounds ground beef 1 pound sausage 1 package (8 ounces) sliced pepperoni, halved 1 large onion , chopped 1 large green pepper , seeded and chopped 4 garlic cloves , minced 1 jar (16 ounces) salsa 1 can (16 ounces) hot chili beans, undrained 1 can (16 ounces) kidney beans, rinsed and drained 1 can (12 ounces) pizza sauce 1 cup water 2 teaspoons chili powder 1 teaspoon dried […]
INGREDIENTS 1 tablespoon olive oil 1 onion , minced 2 cloves garlic , minced 2 teaspoons roughly chopped fresh thyme (see Note) 1 tablespoon chopped freshly parsley 2 Yukon gold potatoes , cut into 1/4″ pieces 1 heaping tablespoon flour 2 cups half-and-half 2 cups chicken broth 1 cup heavy cream 1 bay leaf 2 teaspoons kosher salt 1/2 teaspoon ground pepper 3 cups cooked chicken , shredded 1 (12 ounce) bag frozen peas and […]
- 4 egg yolks
- 1/4 cup granulated sugar
- 2 1/2 cups whipping cream divided
- 8 ounces semi sweet baking chocolate chopped
- 2 teaspoons vanilla extract
FOR THE GARNISH:
- shaved chocolate
- whipped cream
Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.
Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.
Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.
Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve.
Garnish with fresh whipped cream and shaved chocolate.
INGREDIENTS 14 oz package of Lil’ Smokies 1 lb bacon cut into thirds 1/2-3/4 cup brown sugar INSTRUCTIONS Preheat oven to 325. Wrap each smokie with a piece of bacon. Secure bacon in place with a toothpick. Place smokies on a baking sheet lined with foil. Sprinkle brown sugar over the smokies. […]
INGREDIENTS 8 eggs 1/2 cup milk 9-10 oz Italian Sausage pre-cooked 20 oz hashbrowns cubed and thawed 7 oz Kraft® Shredded Mild Cheddar Cheese Salt and Pepper INSTRUCTIONS Preheat oven to 350. Set aside 1 cup of the cheese. Place the rest of the ingredients in a large bowl. Mix well. Pour into greased 9×13 pan. […]
- 1/4 cup Panko crumbs
- 1-1/4 lbs 20 ounces 93% lean ground turkey
- 1 egg
- 1 tablespoon ginger minced
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 3 scallions chopped
- 1 tablespoon low sodium soy sauce
- 2 teaspoons sesame oil
- 4 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 chopped fresh scallion
Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish that has been sprayed with cooking spray. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
For the dipping sauce mix together lime juice, water, soy sauce, and remaining 1 teaspoon of oil in a bowl. Add scallions.
Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.
Serve meatballs with remaining sauce, about 1 tbsp per person. You probably won’t use all the dipping sauce.
INGREDIENTS 1 2 pound pork shoulder or butt tenderloin can be used for a leaner option 1 12 ounce can of root beer 1 18 ounce bottle of barbecue sauce 8 hamburger buns INSTRUCTIONS Place the pork in a slow cooker and pour the can of root beer over the meat. Cover and […]