2 cups packed light brown sugar
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/4 cup chili powder
1/4 cup lemon pepper
1/4 teaspoon onion salt
1/4 cup celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne pepper
1/2 cup Mrs. Dash original blend
1/4 cup salt
2 (4-5 pound) racks spareribs
1/2 cup Italian salad dressing
1/2 teaspoon coarse ground pepper
1/2 cup packed brown sugar
1 cup minced dried onion
1 cup Rib Rub
1 (20 ounce) bottle Famous Dave’s BBQ sauce
Mix all rub ingredients. Store in airtight container. Makes 6 cups
Night before smoking, trim ribs of fat. Place in large plastic bag
and pour in Italian dressing to coat. Remove and wipe dressing off.
Sprinkle each rib with pepper and then 1/4 cup of brown sugar and
1/2 cup onion flakes. Wrap each rib in plastic and refrigerate
The next morning remove from wrap and wipe off ribs. Coat front and
back with rib rub and rub into meat. Using a chimney charcoal
starter get 15 briquettes red hot. Place coals on end of grill and 1
pound of green hickory around coals. Use water-soaked hickory chunks
if you can’t get fresh cut hickory. Keep internal temp of grill at
200 to 255 degrees F. Add more charcoal and hickory chunks every
hour as needed. Place ribs bone side down but not directly over hot
After 3 hours, remove ribs from grill and wrap in aluminum foil.
Hold in covered grill at 180 to 200 degrees F for 1 1/2 to 2 hours
or until fork tender. Build hot bed of coals over entire bottom of
grill. Place ribs on grill to add char flavor. When meat becomes
bubbly it is done. Slather with BBQ sauce. Let heat caramelize sauce
(secret to tender smoky ribs).
Servings 5- 6
1 lb. extra lean hamburger
1/2 cup onion, finely diced
2 cloves, garlic, minced
Salt to taste
1 can (8 oz.) tomato sauce
1/4 cup ketchup
3/4 tsp. dried oregano, crushed
1 tsp. sugar
1 pkg. (8 oz.) cream cheese, cubed
1/3 cup grated Parmesan cheeseBrown hamburger and onions is a skillet. Drain and discard fat.
Pour browned hamburger and onions in the crock pot/slow cooker.
Add remaining ingredients, and stir well.
Cover and cook on LOW heat setting until cream cheese is melted and mixture is well incorporated. This will take approximately 1 hour. Stir well again,
taste and adjust seasonings.
Serve hot, with tortilla chips plain crackers or thin slices of French bread.
Makes: 5 to 6 cups.
1 stick margarine
1 cup onions (DICED)
1 cup celery (Diced)
1 10 oz. box frozen chopped broccoli (thaw and drain completely)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup minute rice
1 small jar cheese whiz Sauté onions and celery with the margarine in a large skillet until tender. Add soups , add thawed and drained broccoli,add raw rice,stir, add cheese whiz stir well. Put into a flat 2 quart casserole dish. Lay a piece of foil on top of the dish. Bake in a preheated oven 350 oven for 35 min. pull the foil off and bake for 15 min. longer. Serve.
1 (8 oz.) Philadelphia Cream Cheese (light or regular)
1 tub sour cream (light or regular)
1 bottle taco sauce
1 tomato, chopped
1 block cheddar cheese, shredded
scallions, finely chopped
Cream cream cheese with mixer. Add sour cream. Mix well for about
1 minute. Add taco sauce. Pour into shallow dish. Refrigerate. Just
before serving, top with tomato, lettuce, onion and cheese.
Buttermilk pancakes studded with macadamia nuts and topped with homemade pineapple syrup.
Boxed buttermilk pancake mix
1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup pineapple juice concentrate (right out of the can)
I take the easy way by making buttermilk pancakes from a store-bought mix. I also like these with cashews instead of Macadamia nuts.
Just add coarsely chopped macadamia nuts to the batter, as much as you’d like.
For the syrup, in a small saucepan, place butter, sugar and pineapple juice.
Heat over low heat, stirring, until butter melts. Do not boil.
Hawaiian Pancakes With Pineapple Syrup
Carnival of the Recipes is up at TechnoGypsy
You can find it here: Anything Goes Recipes
Next week the recipe carnival is going to be at Anywhere but here. The theme is recipes from places you don’t live. Submit your post to the next edition of carnival of the recipes using our carnival submission form and make it easy on the host. Past posts and future hosts can be found on our blog carnival index page as well as Shawn Lea’s site.
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium- high
heat for two minutes. Stir in onions and garlic, and cook 1
minute more. Add chicken, tossing lightly to coat with curry
oil. Reduce heat to medium, and cook for 7 to 10 minutes, or
until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the
pan, and stir to combine. Cover and simmer, stirring
occasionally, approximately 30 to 40 minutes.
CURRIED COCONUT CHICKEN RECIPE
This very special Summer-themed Recipe Carnival provides some absolutely amazing recipes for slow cooking and crockpot cooking.
Recipes carnival goddess Shawn Lea provided her three favorite crockpot recipes
Don presents Energy Bars – The Best Homemade Energy Bar Recipes posted at Don’s Biggest Loser Blog.
“If you love those little energy bars but are shocked at how much they cost, then try these homemade energy bar recipes. They’re fun to make, everyone loves them and they’ll give you a boost of energy…oh yeah…they taste better than the store bought ones!”
wee wifey at 2 Fat Leaders provides a recipe for Slow Cooker Lasagna
“Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. Because it’s so easy to assemble, it’s great for workdays as well as weekends.”