With a tasty homemade barbecue sauce, these ribs are pretty fantastic!
Ingredients:
- 4 pounds baby-back pork ribs
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1/2 cup red wine vinegar
- 1 tablespoons vegetable oil
- 4 teaspoons Worcestershire sauce
- 2 teaspoons butter
- 2 teaspoons coarsely ground pepper
- 1 teaspoon salt
- 1 teaspoon hot pepper sauce (optional)
Directions:
Preheat oven to 325 degrees.
Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Bake, uncovered, for 1 to 1 1/2 hours, then drain.
Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat, and simmer, uncovered, for about 30 minutes or until slightly reduced. Remove from heat and cool at room temperature for 1 hour.
Brush sauce over ribs. Reduce oven temperature to 300 degrees. Bake, uncovered, basting occasionally, for 30-45 minutes or until ribs are tender.
Saturday, January 31, 2009
Thursday, January 15, 2009
Apple Crumble
This is a phenomenal dessert! Similar to an apple crisp or apple cobbler, it tastes fantastic when served right from the oven with vanilla ice cream or frozen yogurt. A perfect mixture of warm apples, brown sugar, cinnamon, and oats is sure to leave you wanting more.
Ingredients:
- 2 pounds green apples (we used 3 medium apples), peeled and thinly sliced
- 2 tablespoons sugar
- 3 tablespoons water
- 3/4 cup flour
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold butter, divided
- 1/2 cup firmly packed brown sugar
- 1/2 cup rolled oats
Directions:
Preheat oven to 375 degrees. Place 1 tablespoon butter in a glass 9x9 or 8x8 inch pan and place it in the oven until the butter is melted, then tilt the pan to allow the butter to coat the bottom.
Place the apple slices in a large bowl and add the sugar and water. Mix to combine, then place apples and any remaining sugar water from the bottom of the bowl into the prepared pan.
Sift the flour and cinnamon together into a medium bowl. Use a pastry blender to mix in the remaining 7 tablespoons of cold butter until the mixture resembles coarse breadcrumbs. Add the brown sugar and oats; mix well.
Sprinkle the brown sugar topping over the apples in the pan. Bake for 25 minutes or until the apple is tender and the topping is golden.
Suggestion: Serve warm over ice cream or frozen yogurt.
Ingredients:
- 2 pounds green apples (we used 3 medium apples), peeled and thinly sliced
- 2 tablespoons sugar
- 3 tablespoons water
- 3/4 cup flour
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold butter, divided
- 1/2 cup firmly packed brown sugar
- 1/2 cup rolled oats
Directions:
Preheat oven to 375 degrees. Place 1 tablespoon butter in a glass 9x9 or 8x8 inch pan and place it in the oven until the butter is melted, then tilt the pan to allow the butter to coat the bottom.
Place the apple slices in a large bowl and add the sugar and water. Mix to combine, then place apples and any remaining sugar water from the bottom of the bowl into the prepared pan.
Sift the flour and cinnamon together into a medium bowl. Use a pastry blender to mix in the remaining 7 tablespoons of cold butter until the mixture resembles coarse breadcrumbs. Add the brown sugar and oats; mix well.
Sprinkle the brown sugar topping over the apples in the pan. Bake for 25 minutes or until the apple is tender and the topping is golden.
Suggestion: Serve warm over ice cream or frozen yogurt.
Saturday, January 10, 2009
Oven-Fried Potato Fries
This is a healthier (and tastier) version of French fries that you can make at home, from scratch, without much fuss. Coated with spices and baked in the oven, these fries are a great accompaniment to just about any main dish.
Ingredients:
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 3 medium unpeeled Idaho or russet baking potatoes
- cooking spray
Directions:
Preheat oven to 425 degrees.
In a small bowl, mix salt, sugar, paprika, mustard, and garlic powder.
Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half, then cut into wedges of about equal size and thickness. Place potato wedges, skin sides down, in ungreased 9x13 inch pan.
Spray potatoes with cooking spray until lightly coated. Sprinkle with salt/spice mixture.
Bake uncovered 25-30 minutes or until potatoes are tender when pierced with a fork. (Baking time varies depending on size and type of potato.)
Ingredients:
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 3 medium unpeeled Idaho or russet baking potatoes
- cooking spray
Directions:
Preheat oven to 425 degrees.
In a small bowl, mix salt, sugar, paprika, mustard, and garlic powder.
Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half, then cut into wedges of about equal size and thickness. Place potato wedges, skin sides down, in ungreased 9x13 inch pan.
Spray potatoes with cooking spray until lightly coated. Sprinkle with salt/spice mixture.
Bake uncovered 25-30 minutes or until potatoes are tender when pierced with a fork. (Baking time varies depending on size and type of potato.)
Au Gratin Potatoes
This is a delicious potato dish! I grew up having au gratin potatoes from a box mix, but this is much, much better. Yes, it will take you awhile to slice the potatoes, but in the end you'll be glad you did. Tip: to slice the potatoes more easily, cut them first so that you have a flat surface that can rest against the cutting board.
Ingredients:
- 2 tablespoons butter or margarine
- 1 small onion, chopped (1/4 cup) (can use dried minced onion)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 2 cups (8 oz) shredded sharp Cheddar cheese, divided
- 6 medium potatoes, peeled and thinly sliced
- 1/4 cup dry bread crumbs
- paprika to taste
Directions:
Heat oven to 375 degrees. Grease a 1 1/2 quart casserole dish or 9x13 inch pan.
In a 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir in 1 1/2 cups cheese until melted.
Spread potatoes in prepared dish. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
In a small bowl, mix the remaining 1/2 cup cheese with the bread crumbs. Sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15-2o minutes or until top is brown and bubbly and potatoes are tender.
Ingredients:
- 2 tablespoons butter or margarine
- 1 small onion, chopped (1/4 cup) (can use dried minced onion)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 2 cups (8 oz) shredded sharp Cheddar cheese, divided
- 6 medium potatoes, peeled and thinly sliced
- 1/4 cup dry bread crumbs
- paprika to taste
Directions:
Heat oven to 375 degrees. Grease a 1 1/2 quart casserole dish or 9x13 inch pan.
In a 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir in 1 1/2 cups cheese until melted.
Spread potatoes in prepared dish. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
In a small bowl, mix the remaining 1/2 cup cheese with the bread crumbs. Sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15-2o minutes or until top is brown and bubbly and potatoes are tender.
Sesame Buttered Broccoli
This is a nice Asian-flavored twist on plain broccoli.
Ingredients:
- 1 1/2 pounds broccoli, chopped (about 4 cups)
- 2 tablespoons butter or margarine, melted
- 2 teaspoons soy sauce
- 1 teaspoon sesame seed, toasted if desired
- 1/2 teaspoon sesame oil
Directions:
In a 2-quart saucepan, heat 1 inch water to boiling, then add broccoli. Heat to boiling and boil uncovered 4-6 minutes or until crisp-tender. Drain well. Return broccoli to saucepan.
Meanwhile, in a small bowl, stir remaining ingredients until well-mixed. Pour butter mixture over hot broccoli and toss to coat.
Ingredients:
- 1 1/2 pounds broccoli, chopped (about 4 cups)
- 2 tablespoons butter or margarine, melted
- 2 teaspoons soy sauce
- 1 teaspoon sesame seed, toasted if desired
- 1/2 teaspoon sesame oil
Directions:
In a 2-quart saucepan, heat 1 inch water to boiling, then add broccoli. Heat to boiling and boil uncovered 4-6 minutes or until crisp-tender. Drain well. Return broccoli to saucepan.
Meanwhile, in a small bowl, stir remaining ingredients until well-mixed. Pour butter mixture over hot broccoli and toss to coat.
Fettuccine Alfredo
This is pretty much Paul's specialty, and one of Becky's very favorite dishes. The extra-cheesy, creamy sauce is wonderful over any kind of pasta.
Ingredients:
- 5 tablespoons butter
- 1 1/2 cups grated Parmesan cheese
- 9 1/2 fluid oz (about 1 1/5 cup) heavy cream
- 2 tablespoons chopped fresh marjoram (can use dried marjoram)
- salt to taste
- pepper to taste
Directions:
Melt butter in a saucepan over low heat. Add the Parmesan and cream and bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes or until the sauce has thickened slightly. Stir in the marjoram and season with salt and black pepper. Serve with fettuccine or any other type of pasta.
Ingredients:
- 5 tablespoons butter
- 1 1/2 cups grated Parmesan cheese
- 9 1/2 fluid oz (about 1 1/5 cup) heavy cream
- 2 tablespoons chopped fresh marjoram (can use dried marjoram)
- salt to taste
- pepper to taste
Directions:
Melt butter in a saucepan over low heat. Add the Parmesan and cream and bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes or until the sauce has thickened slightly. Stir in the marjoram and season with salt and black pepper. Serve with fettuccine or any other type of pasta.
Cream Cheese Mashed Potatoes
This is the best-ever recipe for homemade mashed potatoes (which taste so much better than dried potatoes from a box). The cream cheese and sour cream make the potatoes so smooth and creamy, and the paprika sprinkled on top adds a little flavor twist and makes them very pretty.
Ingredients:
- 8 to 10 potatoes, peeled and halved
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1/2 cup butter
- 1/4 cup chives, chopped (can use dried chives)
- 1 1/2 teaspoons salt
- paprika to taste
Directions:
Cook potatoes in boiling water about 30 minutes or until tender. Drain and mash potatoes.
Preheat oven to 350 degrees. Grease a 2-quart casserole dish. (We use a 7x11 inch pan when we make a half-recipe.)
In a large bowl, beat cream cheese with mixer until smooth. Add potatoes, sour cream, butter, chives, and salt. Spoon into prepared dish. Sprinkle top of potatoes with paprika. Bake, uncovered, for 30 minutes or until warm throughout.
Ingredients:
- 8 to 10 potatoes, peeled and halved
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1/2 cup butter
- 1/4 cup chives, chopped (can use dried chives)
- 1 1/2 teaspoons salt
- paprika to taste
Directions:
Cook potatoes in boiling water about 30 minutes or until tender. Drain and mash potatoes.
Preheat oven to 350 degrees. Grease a 2-quart casserole dish. (We use a 7x11 inch pan when we make a half-recipe.)
In a large bowl, beat cream cheese with mixer until smooth. Add potatoes, sour cream, butter, chives, and salt. Spoon into prepared dish. Sprinkle top of potatoes with paprika. Bake, uncovered, for 30 minutes or until warm throughout.
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