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Shared Recipes by Recipe Box Members (page 4424)
WHISKEY SMOKED PRIME RIB
5 lbs standing rib roast 12-15 lbs charcoal, briquettes 2 lbs wood chips (hickory preferred) 2 cups bourbon 1/2 cup water 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1/2 tsp
by sgre52160
added 2008-11-24
added 2008-11-24
5 lbs standing rib roast 12-15 lbs charcoal, briquettes 2 lbs wood chips (hickory preferred) 2 cups bourbon 1/2 cup water 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1/2 tsp
BETTER THAN SEX CAKE #3
1 pkg German chocolate cake mix 2 heath bars, crushed 1 can sweetened condensed milk 1 cup butterscotch ice cream topping Whipped cream Bake cake according to pkg direct in a 13x9 inch baking
by sgre52160
added 2008-11-24
added 2008-11-24
1 pkg German chocolate cake mix 2 heath bars, crushed 1 can sweetened condensed milk 1 cup butterscotch ice cream topping Whipped cream Bake cake according to pkg direct in a 13x9 inch baking
Grilled - PURPLE ONIONS
3 medium purple or sweet onions 1 1/2 cups dry white wine 1/4 cup butter, melted 1 tsp dried thyme 1/8 tsp pepper Cut onion into 1/2 inch thick slices. Place in a shallow container; add wine.
by sgre52160
added 2008-11-24
added 2008-11-24
3 medium purple or sweet onions 1 1/2 cups dry white wine 1/4 cup butter, melted 1 tsp dried thyme 1/8 tsp pepper Cut onion into 1/2 inch thick slices. Place in a shallow container; add wine.
BLACK TIE CHOCOLATE CAKE
1 box dark chocolate or fudge cake mix 4 eggs 1/2 cup oil 1 small pkg instant chocolate pudding mix 3/4 cup plus 2 tbsp water 1 (6 oz) pkg semi-sweet chocolate chips 1/4 cup rum Preheat oven
by sgre52160
added 2008-11-24
added 2008-11-24
1 box dark chocolate or fudge cake mix 4 eggs 1/2 cup oil 1 small pkg instant chocolate pudding mix 3/4 cup plus 2 tbsp water 1 (6 oz) pkg semi-sweet chocolate chips 1/4 cup rum Preheat oven
HOT CRAB CANAPES II
1 lb backfin crabmeat 2 (3 oz) pkg cream cheese 1/4 cup cream and mayonnaise 1 tsp minced onion 1/2 tsp chives 1/2 clove garlic, crushed Pinch Salt 1/4 cup lemon juice 1/4 cup lemon
by sgre52160
added 2008-11-24
added 2008-11-24
1 lb backfin crabmeat 2 (3 oz) pkg cream cheese 1/4 cup cream and mayonnaise 1 tsp minced onion 1/2 tsp chives 1/2 clove garlic, crushed Pinch Salt 1/4 cup lemon juice 1/4 cup lemon
SOUTHERN STYLE GERMAN POTATO SALAD
Dressing: 2 tbsp apple cider vinegar 1 tbsp balsamic vinegar 2 to 3 sprigs fresh thyme, leaves stripped from stems 1 tsp Dijon mustard 1 garlic clove, lightly crushed with the side of a
by sgre52160
added 2008-11-24
added 2008-11-24
Dressing: 2 tbsp apple cider vinegar 1 tbsp balsamic vinegar 2 to 3 sprigs fresh thyme, leaves stripped from stems 1 tsp Dijon mustard 1 garlic clove, lightly crushed with the side of a
BBQ SAUCE (Spicy)
1 cup of Sweet Bay Ray BBQ Sauce 1/4 Cup of Jack Daniels 2 tbsp cayenne pepper For Mild Sauce just add a 1/4 cup of Jack to the Sweet Baby Rays
by sgre52160
added 2008-11-24
added 2008-11-24
1 cup of Sweet Bay Ray BBQ Sauce 1/4 Cup of Jack Daniels 2 tbsp cayenne pepper For Mild Sauce just add a 1/4 cup of Jack to the Sweet Baby Rays
SMOKED BACON WRAPPED SCALLOPS
Do not use thick sliced bacon. Regular bacon will cook faster and scallops will get too done waiting on thick bacon to cook. Wrap the scallops with the bacon and skewer them. I sprinkle on my
by sgre52160
added 2008-11-24
added 2008-11-24
Do not use thick sliced bacon. Regular bacon will cook faster and scallops will get too done waiting on thick bacon to cook. Wrap the scallops with the bacon and skewer them. I sprinkle on my
POTATO-CRUSTED QUICHE WITH SMOKED CHEDDAR AND CANADIAN BACON
1 1/4 lbs russet potatoes, peeled, sliced into 1/4-inch rounds 1 tbsp olive oil 1 cup chopped onion 1 cup chopped red bell pepper 1/2 tsp dried thyme 1 cup diced Canadian bacon 8 large
by sgre52160
added 2008-11-24
added 2008-11-24
1 1/4 lbs russet potatoes, peeled, sliced into 1/4-inch rounds 1 tbsp olive oil 1 cup chopped onion 1 cup chopped red bell pepper 1/2 tsp dried thyme 1 cup diced Canadian bacon 8 large
TUSCAN POT ROAST
1/3 cup olive oil 1 (2 1/2to 3-lb) bottom-round pot roast 2 large onions, quartered 2 celery stalks, thinly sliced (2 cups) 2 large carrots, thinly sliced (2 cups) 3 garlic cloves, minced
by sgre52160
added 2008-11-24
added 2008-11-24
1/3 cup olive oil 1 (2 1/2to 3-lb) bottom-round pot roast 2 large onions, quartered 2 celery stalks, thinly sliced (2 cups) 2 large carrots, thinly sliced (2 cups) 3 garlic cloves, minced
ARTICHOKE CHICKEN II
2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness 1-2 tbsp butter 8-10 mushrooms, sliced 1 (15 oz) can artichoke hearts, well drained and rinsed 1/2 (3 oz) pkg sun-dried
by sgre52160
added 2008-11-24
added 2008-11-24
2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness 1-2 tbsp butter 8-10 mushrooms, sliced 1 (15 oz) can artichoke hearts, well drained and rinsed 1/2 (3 oz) pkg sun-dried
BACON WRAPPED CRABMEAT BALLS
2 (6-7 oz) cans crabmeat 1 cup fresh bread crumbs 3 tbsp sherry 1 tbsp lemon juice 1 tbsp grated onion 1 tsp dry mustard 1/2 tsp Salt and pepper, to taste Pepper, to taste 1 pkg bacon, cut in
by sgre52160
added 2008-11-24
added 2008-11-24
2 (6-7 oz) cans crabmeat 1 cup fresh bread crumbs 3 tbsp sherry 1 tbsp lemon juice 1 tbsp grated onion 1 tsp dry mustard 1/2 tsp Salt and pepper, to taste Pepper, to taste 1 pkg bacon, cut in