Friday, August 31, 2007

Famous Dave's Legendary Pit Barbecue Ribs

Rib Rub 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 Ribs 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 overnight. 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 coals. 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

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Famous Dave's Key Lime Pie

CRUST 1 cup graham cracker crumbs 2/3 cup gingersnap cookie crumbs 6 tablespoons unsalted butter, softened 2 tablespoons light brown sugar ¾ teaspoon grated Key lime or lime peel FILLING 6 egg yolks 1 ¾ cups sweetened condensed milk ½ cup Key lime juice 1 tablespoon lemon juice 2 teaspoons grated Key lime or lime peel 1 teaspoon grated lemon peel ¼ teaspoon lemon oil 1/8 teaspoon salt For the crust, combine graham cracker crumbs, gingersnap crumbs, butter, brown sugar and lime peel in a bowl. Mix until crumbs cling together to form a coarse mixture. Press crumb mixture over the bottom and up the side of a 9-inch pie plate. Chill in the refrigerator. For the filling, preheat the oven to 325 degrees. Whisk egg yolks in a bowl until blended. Stir in condensed milk, lime juice, lemon juice, lime and lemon peel, lemon oil and salt. Pour into the prepared pie shell. Bake for 15 to 20 mins or until set. Chill, covered, until serving time. Garnish with whipped cream and decorative lime slices just before serving. Yield: 6 to 8 servings. Slow Cooker Recipes

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Thursday, August 30, 2007

Hashbrown's and Beef

1 or 1 1/2 lbs ground beef 28 oz. bag of shredded hash brown potatoes 16 oz. shredded cheddar cheese 1 or 2 cans of cream of mushroom soup 1/2 cup finely chopped onion 8 oz. sour cream Brown gr. beef, drain well. Mix all ingredient in a casserole dish or crock pot. Cook at 350 for 1 to 1 1/2 hours til brown and onion is done, or put in crock pot on high for 4-6 hours. Can add a can of mushrooms . Slow Cooker Recipes

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Wednesday, August 29, 2007

Tasty Potato Skins

Prep & Cooking Time: 1 hr. 30 min. Yield: 24 servings Serving Size: 1.000 ounce 1/2 cup feta cheese 1 Tbsp garlic powder 2 tsp fresh basil 2 tsp fresh rosemary 3 Tbsp olive oil 3 medium baking potatoes, with skin Directions: Wash 3 baking potatoes, poke with fork and rub olive oil on them, bake for 1 hour until done When potatoes are done, wait 5-10 minutes for them to be cool to touch, once cooled, cut the potatoes lenthwise in half and scoop out most of the insides, leaving about 1/4 inch (save scooped potato to make potato salad), you should now have 6 halves lengthwise Cut each half lengthwise again, leaving 12 long skins then cut each skin in half in the other direction, leaving you with 24 individual potato skins Coat a sheet pan with cooking spray, brush each skin with just a little bit of olive oil and bake skins @ 350 degrees F (177 degrees Celcius) just enough to make the skins firm Remove from oven, add garlic powder, rosemary & basil to the skins and bake another 3 minutes @ same temperature Turn oven off, remove skins, drizzle with more oil then sprinkle feta cheese on skins and place in warm oven just to let the cheese melt and turn bubbly Slow Cooker Recipes

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Saturday, August 25, 2007

Lunch Recipes at the Common Room

Lunch Recipes What's" for Lunch? Carnival of the Recipes TURKISH TURNIP SALAD (1971) KARAMERSAL TURKEY 3 C. shredded turnips about 3 medium. 1 1/2 T. olive oil 1 t. lemon juice 1/2 t. sugar salt and pepper to taste Mix oil, lemon juice, and sugar, stir to dissolve sugar. Pour over shredded turnips and toss to coat. Season with salt and pepper to taste. Store in refrigerator for at least 3 hours for flavors to meld. Serve chilled or at room temperature. Quote Of The Day

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Saturday, August 18, 2007

Flank Steak with Relish

Flank Steak with Relish Steak: 1 teaspoon black pepercorns 1 teaspoon cumin seeds 2 whole cloves 1 (7 ounce) can chipotle chiles canned in adobo 2 tablespoons sherry vinegar 1 tablespoon fresh thyme leaves 2 teaspoons brown sugar 3/4 teaspoon kosher salt 1 clove garlic, peeled 1 (1 1/4 pound) flank steak, trimmed Relish: 2 cups fresh corn kernals (about 4 ears) 1 cup chopped seeded tomatoes 1/4 cup chopped bottled roasted red bell pepper 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 3/4 teaspoon kosher salt fresh thyme leaves, optional To prepare the steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground. Remove 1 chile from can, reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.

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Saturday, August 11, 2007

Carnival of the Recipes is up

Carnival of the Recipes is up at TechnoGypsy You can find it here: Anything Goes Recipes Trackback Chicken Recipes did Cajun Chicken. Chicken Recipes had Chicken with Sourdough-Mushroom Stuffing. Thai Cooking - The Taste of Thailand presented Thai Red Chicken Curry Recipe Crockpot Pepper Steak at Slow Cooker Recipes. Sweet Carrots at World Famous Recipes German Potato Pancake Recipe at Pancake Recipes Steak Wraps with Horseradish-Mustard Sauce at Diabetic Recipes Chocolate Peanut Butter Chip Cookies at Christmas Recipes Famous Recipes presented CURRIED COCONUT CHICKEN 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.

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Friday, August 10, 2007

White Chili

White Chili - 52g Carbs, 11g Fiber {This too is a bit high in total carbs but also high in fiber making the net carbs... 41g} From Eating Well Magazine Yield: 6 servings, 1 1/3 cups each Active Time: 10 minutes Total Time: 45 minutes Ease of preparation: Easy This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese. 1 Tbsp canola oil 1 1/2 cups chopped onion 2 4-oz cans chopped green chiles 1 tsp dried oregano 1 tsp ground cumin 1/8-1/4 tsp cayenne pepper 3 15-oz cans great northern beans, rinsed 4 cups reduced-sodium chicken broth 4 cups diced cooked skinless turkey or chicken 2 Tbsp cider vinegar Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve. Per serving: 453 Calories, 7g Fat (2g Sat, 2g Mono), 68mg Cholesterol, 52g Carbs, 47g Protein, 11g Fiber, 215mg Sodium Nutrition bonus: Niacin (80% daily value), Fiber (45% dv), Vitamin C (30% dv), Iron (25% dv) 3 Carbohydrate Servings Food and Cooking Weblog

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Steak Wraps

Steak Wraps with Horseradish-Mustard Sauce - 45g Carbs, 3g Fiber For the steak: 2 top sirloin steaks, about 8 oz each Salt to taste Freshly ground black pepper For the wraps: 1/2 cup fat-free, whipped cream cheese 1/4 cup freshly grated horseradish 2 Tbsp Dijon mustard 4 large flour tortillas 4 large lettuce leaves (green leaf, bibb or romaine), shredded For the steak: 1. Preheat the grill to high. 2. Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board and slice on the bias. For the wraps: 1. Meanwhile, in a small mixing bowl, combine the cream cheese, horseradish and mustard. 2. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas and spread it out in the center of the tortillas. Divide the lettuce among the tortillas, top with a few slices of steak. Tightly roll the tortillas into a cylinder ending with the seam on the bottom. 3. Slice the wraps on the diagonal and serve. Serving Size: 1 wrap Nutrition Facts: 423 Calories, 11g Total Fat, 4g Saturated Fat, 63mg Cholesterol, 767mg Sodium, 45g Total Carbs, 3g Dietary Fiber, 36g Protein, 24% Calories from Fat, 34% Calories from Protein, 42% Calories from Carbs steak-wraps-with-horseradish-mustard

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Wednesday, August 08, 2007

Famous Recipes

It's Too Hot To Cook

Stumble this Post It's Too Hot To Cook - Slow Cooker Recipes Edition of the Carnival of the Recipes This very special Summer-themed Recipe Carnival provides some absolutely amazing recipes for slow cooking and crockpot cooking. cehwiedel, the host of last week's Special Diet Edition Carnival, presents Hamburger Soup - New Recipe Posted posted at Kneadle Work. Our very own Crockpot Recipe specialists here at Slow Cooker Recipes provided us with an absolutely yummy recipe for Crockpot Cornish Hens with Cherry Sauce. Recipes carnival goddess Shawn Lea provided her three favorite crockpot recipes Crockpot pork roast Crockpot shrimp creole and Crockpot spicy spaghetti Mama Squirrel at Dewey's Treehouse prprovided some great advice and recipes for keeping cool with Hot Weather Dinner. Pancake Recipes posted Crockpot Fresh Apple Coffee Cake Bob Skilnik presents Chili — A State of Mind? « Beer (& More) In Food posted at Beer (& More) In Food. Famous Blogs submitted Crockpot Cheesy Ham au Gratin keewee presents Orange-Cranberry Turkey Fettuccine posted at KeeWee's Corner. 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!" Smarter Dollar Famous Recipes presents Crock Pot Posole 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." Recipes Recipe provided Crock Pot Pork Barbecue with Cole Slaw DeputyHeadmistress presents Recipes posted at The Common Room. Sally presents “You’d Hogtie Your Own Nana for this Stuff” posted at Living Without Meat. Diabetic Recipes - Recipes for Diabetic Meals posted Crockpot Baked Chicken Breasts NerdMom presents A New Recipe posted at Nerd Family. Thelly at Chicken Recipes provides this lovely Slow Cooked Garlic Chicken Dawn presents her "Dawn's Too Lazy to Cook Chicken in a Crockpot Recipe" withthis post: Carnival of the Recipes - Crockpot Edition Yum! posted at My Tasty Space. Famous Recipes provided Slow Cooker Chicken Napoli Elisson presents an interesting cookie recipe with "BLACK AS THE NIGHT" posted at Blog d'Elisson. Christmas Recipes, the host of last week's Christmas in July Carnival of the Recipes Carnival submitted an interesting crocpot appetizer recipe called Whiskey Sausage Riannan at In the Headlights submitted Mystery Solved! - FRENCH ONION SALISBURY STEAK Ant presents Hawaiian Style Jerky, Experience the Sunshine posted at The Beef Jerky Blog. Funny Jokes Slow Cooker Caramel Rice Pudding Brian, who should be congratulated for his New Job cooking in a hotel restaurant, presented us with a recipe for A Boy Named Sous presented Killer Beans. Recipes for Chicken supplied us with Slow Cooked Curried Chicken Anne-Marie presents Thai Inspired Brown Rice Salad posted at This Mama Cooks! On a Diet. Famous Recipes presents Crockpot Shredded Beef Sandwiches Host Bee presents Spinach Salad with Caramelized Pecans posted at Busy Bee Lifestyle. The next Carnival of the Recipes will be hosted at TechnoGypsy. The theme will be "Anything Goes." Submit your recipes via email to recipe dot carnival at gmail dot com, or use the Blog Carnival submit form.

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Monday, August 06, 2007

Crock Pot Rio Grande Pork Chops

Crock Pot Rio Grande Pork Chops

It's Too Hot To Cook - Slow Cooker Recipes Edition of the Carnival of the Recipes

6 pork rib chops, cut 3/4" thick (about 2-1/2 lb.)

1 can (15 oz.) Mexican style or Tex-Mex style chili beans

1-1/4 cups bottled salsa

1 cup fresh* or frozen whole kernel corn

2 cups hot cooked rice

Chopped fresh cilantro, optional

Trim excess fat from chops. Place chops in the bottom of a 3-1/2 or 4 quart crock pot.

Add chili beans and salsa.

Cover; cook on HIGH heat setting for 2-1/2 hours or on LOW heat setting for 5 hours.

When that step is complete, turn to HIGH heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on HIGH heat setting. Serve over rice. Sprinkle with cilantro, if desired.

For all day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on LOW heat setting for 9-1/2 hours. Turn to HIGH heat setting Stir in corn. Cover and cook 30 minutes longer.

Serve as above.

Makes 6 servings.

*Note: 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.

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Friday, August 03, 2007

Crock Pot Pork Barbecue with Cole Slaw

Crock Pot Pork Barbecue with Cole Slaw

1 (4 to 5 lb.) pork shoulder roast or pork shoulder blade Boston butt
3/4 cup cider vinegar
2 TB packed brown sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. ground black pepper
16 Kaiser rolls, split and toasted
Coleslaw, as garnish

Place meat in a 4 to 6 quart crock pot/slow cooker.

In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.

Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop.

In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve garnished with coleslaw.

Makes 16 servings.

Submitted to the Slow Cooker Recipes Edition of the Carnival of the Recipes

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Wednesday, August 01, 2007

Chicken Garlic Sauté

Chicken Garlic Sauté 6 boneless, skinless, chicken breast 1/2 cup flour 2 Tablespoons olive oil 4 Tablespoons small diced onions 5 Garlic cloves chopped 1/2 cup dry white wine 1 Tablespoon lemon juice 1 Cup chopped tomatoes 1/2 cup chicken stock 2 teaspoons crushed basil Dredge chicken breast in flour and sauté in olive oil, browning them. Remove from the pan and finish cooking the breast in a 375-degree oven. Add the onions and garlic and sauté until the onions are translucent. Deglaze the pan with the white wine and lemon juice. Then add the tomatoes, chicken stock and crushed basil. Simmer for 8-10 minutes. Serve and enjoy.

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