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Shared Recipes by Recipe Box Members (page 293)
Easy Spare Ribs
Spare ribs (quantity depends on number of people) 1/2 cup chili sauce 1/3 cup vinegar 1/2 cup brown sugar 2 cloves garlic 2 tbsp soy sauce Salt and pepper to taste 2 small jars
by sgre52160
added 2015-06-04
added 2015-06-04
Spare ribs (quantity depends on number of people) 1/2 cup chili sauce 1/3 cup vinegar 1/2 cup brown sugar 2 cloves garlic 2 tbsp soy sauce Salt and pepper to taste 2 small jars
Red Robin Seasoning
3 packages cup-a-soup tomato soup mix (about 7 1/2 T.) 10 T. salt 2 T. chili powder 4 T. granulated garlic 1 T. basil 1 T. cumin 1 t. freshly ground black pepper - Mix all seasonings
by sgre52160
added 2015-06-04
added 2015-06-04
3 packages cup-a-soup tomato soup mix (about 7 1/2 T.) 10 T. salt 2 T. chili powder 4 T. granulated garlic 1 T. basil 1 T. cumin 1 t. freshly ground black pepper - Mix all seasonings
Qdoba Queso Dip
1 cup shreddred monterey jack cheese 1 cup American cheese 1 cup shredded cheddar cheese 3 roasted poblano peppers (finely chopped) 8 ounces tomatoes (finely chopped) 1 cup heavy cream 1 1/2
by sgre52160
added 2015-06-04
added 2015-06-04
1 cup shreddred monterey jack cheese 1 cup American cheese 1 cup shredded cheddar cheese 3 roasted poblano peppers (finely chopped) 8 ounces tomatoes (finely chopped) 1 cup heavy cream 1 1/2
* Mexican Gumbo Soup *
2 T Olive Oil 1 C each diced red and green bell pepper and white onion 2 cloves garlic, minced or pressed 3 T Ground Cumin 1 28 Oz. can crushed tomatoes 3 small cans of chopped green chile
by sgre52160
added 2015-06-04
added 2015-06-04
2 T Olive Oil 1 C each diced red and green bell pepper and white onion 2 cloves garlic, minced or pressed 3 T Ground Cumin 1 28 Oz. can crushed tomatoes 3 small cans of chopped green chile
Smokey Bones BBQ Sauce
1 1/2 cups prepared yellow mustard (you should use French’s) 7 Tbs brown sugar 8 Tbs tomato paste 5 Tbs apple cider vinegar 1 Tbs Worcestershire sauce 1/2 tsp cayenne 1/2 tsp ground black
by sgre52160
added 2015-06-04
added 2015-06-04
1 1/2 cups prepared yellow mustard (you should use French’s) 7 Tbs brown sugar 8 Tbs tomato paste 5 Tbs apple cider vinegar 1 Tbs Worcestershire sauce 1/2 tsp cayenne 1/2 tsp ground black
Honey Pecan Butter
1/2 cup pecans, halved 1 lb unsalted butter, softened 1/4 cup clover honey - Preheat oven to 350. - Place pecan halves on a cooking tray and cook until toasted for 5-8 minutes; remove from
by sgre52160
added 2015-06-04
added 2015-06-04
1/2 cup pecans, halved 1 lb unsalted butter, softened 1/4 cup clover honey - Preheat oven to 350. - Place pecan halves on a cooking tray and cook until toasted for 5-8 minutes; remove from
* Brown Sugar Glazed Baby Back Ribs *
4 (2-pound) slabs loin back ribs, membrane removed (ask butcher or meat department to do this for you) * Dry rub 1-1/4 Cups sugar 6 Tablespoons chili powder 2 Tablespoons paprika 2-1/2
by sgre52160
added 2015-06-04
added 2015-06-04
4 (2-pound) slabs loin back ribs, membrane removed (ask butcher or meat department to do this for you) * Dry rub 1-1/4 Cups sugar 6 Tablespoons chili powder 2 Tablespoons paprika 2-1/2
Brunswick Stew
1/2 roasting chicken (about 1-1/2 pounds) 6 cups water 2/3 lb ground beef 1 lb smoked sausage, diced 1 1/2 lbs onions , diced (about 4 cups) 3/4 lb smoked pork (pulled pork, or 1 pound ground
by sgre52160
added 2015-06-04
added 2015-06-04
1/2 roasting chicken (about 1-1/2 pounds) 6 cups water 2/3 lb ground beef 1 lb smoked sausage, diced 1 1/2 lbs onions , diced (about 4 cups) 3/4 lb smoked pork (pulled pork, or 1 pound ground
Flaky All Butter Pie Crust
Using your hands—rather than a food processor—is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get
by suemunzlinger
added 2015-06-03
added 2015-06-03
Using your hands—rather than a food processor—is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get
Chickpea, Avocado + Feta Salad
Serves 4 Ingredients 1 can chickpeas, drained and rinsed (19 oz.) 1 English cucumber (diced) 4 green onions (diced) 1/4 cup parsley (chopped) 1 avocado (diced) 4 cups baby spinach 1/2
by suemunzlinger
added 2015-06-03
added 2015-06-03
Serves 4 Ingredients 1 can chickpeas, drained and rinsed (19 oz.) 1 English cucumber (diced) 4 green onions (diced) 1/4 cup parsley (chopped) 1 avocado (diced) 4 cups baby spinach 1/2
Garbanzo bean salad
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead
by suemunzlinger
added 2015-06-03
added 2015-06-03
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead
Apple Vinaigrette
about 1 1/4 cups Preparation Puree 1 large chopped Granny Smith apple, 1/4 cup raw unfiltered apple cider vinegar, and 1 tablespoon fresh lime juice in a blender, occasionally scraping
by suemunzlinger
added 2015-06-03
added 2015-06-03
about 1 1/4 cups Preparation Puree 1 large chopped Granny Smith apple, 1/4 cup raw unfiltered apple cider vinegar, and 1 tablespoon fresh lime juice in a blender, occasionally scraping