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FareShare Gazette Recipes -- May 2010 - B's
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* Exported from MasterCook * Barbecued Boneless Baby Back Ribs Recipe By : Art Guyer Serving Size : 14 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rub: 4 cups brown sugar 1/2 cup white sugar 1/8 cup salt 1/8 cup black pepper 1/4 cup Italian seasonings 2 tablespoons paprika 2 tablespoons cumin 2 tablespoons garlic powder 2 teaspoons cayenne pepper 7 pounds boneless baby back ribs, pork One two-gallon zip-lock plastic bag several sheets heavy duty aluminum foil 14 ounces beef broth Sauce: 1 large bottle Baby Ray's BBQ Sauce 1/2 cup Jack Daniels whiskey 3/4 cup honey 2 teaspoons hot sauce 1/2 cup grape jelly Combine the rub ingredients and store in a sealed plastic container until ready to use. Trim excess fat off the pork and thoroughly rub with sugar mixture. Place pork in the large plastic bag, seal, place in a large bowl or baking dish and refrigerate overnight or for several hours. Remove from refrigerator about an hour before beginning to cook. When about ready to cook, preheat oven to 300F. Line 2 large baking sheets with heavy duty foil, and set aside. Place each rib section on a separate sheet of foil and bend all four edges up to form a "basket" of sort. Spoon 3-4 tablespoons of beef broth around pork. Fold over edges to seal the packet, allowing some air space above the pork. Place packet on the baking sheets. Repeat until all pork has been wrapped. Allow some space between the packets. Bake for about 2-1/2 hours, until pork reaches an internal temperature of 160F. While pork is in the oven, combine the sauce ingredients and refrigerate. Just before using, remove from refrigerator and heat in a saucepan until the jelly and honey are thoroughly combines into the sauce. Start grill and get very hot. When ribs are at or near 160F internally, carefully remove them from the foil packets and place on hot grill. Brush with sauce, flip over and brush the reverse side. Grill just long enough to get the ribs and sauce brown, being careful not to burn the sauce. Alternatively, you can place the opened packets on the grill and baste with the sauce directly in the packet. Due to bad weather, instead of finishing on the grill, I removed and drained the packets. Then placed the meat on one of the lined pans, brushed on the sauce and put under the broiler for several minutes until the sauce was beginning to bubble and brown; I flipped them over and repeated the sauce and broiling. This actually was an easy way to finish the ribs without firing up and cleaning the grill for a rather short finishing process. Serve at once with remaining sauce on the table. Made by Art on May 12, 2010, great family reviews, including the leftovers. The last piece I chopped up and put in a lunch omelet with shredded cheese and a little of the BBQ sauce. Contributed to the FareShare Gazette by Art; May 18, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; trace Fat (1.3% calories from fat); 2g Protein; 66g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1102mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 4 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Biscuits from Master Baking Mix Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Master Baking Mix 1/4 cup water See Chupa's Healthy All-Purpose Master Baking Mix Recipe. Preheat oven to 450F. Place baking mix and water in a bowl. Stir, just until blended. Drop by tablespoonfuls onto a lightly greased baking sheet. Bake for 10 to 12 minutes or until light brown. Makes approx. 4 to 6 biscuits. Author Note: Flaky biscuits are great with dinner. Double or triple the batch if you want to make more. You can use the same recipe to make fluffy dumplings. Contributed to the FareShare Gazette by Chupa; May 20, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Back to Recipe List * Exported from MasterCook * Blue Cheese-Stuffed Chicken with Buffalo Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup (2 ounces) crumbled blue cheese 1 tablespoon reduced-fat sour cream 1 teaspoon fresh lemon juice 1/8 teaspoon freshly ground black pepper 4 (6-ounce) skinless, boneless chicken breast halves 1/4 cup all-purpose flour 2 tablespoons 2% reduced-fat milk 1 large egg, lightly beaten 1 cup panko (Japanese breadcrumbs) or more 1 1/2 tablespoons butter, divided 6 tablespoons finely chopped drained bottled roasted red bell peppers 2 teaspoons water 1 teaspoon Worcestershire sauce 1 teaspoon minced fresh garlic 1/2 teaspoon hot sauce 1. Preheat oven to 375°. 2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets. 3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko. 4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done. Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan. 5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken. Source of Original Recipe: Cooking Light Magazine Yield: 4 servings (serving size: 1 breast half and about 4 teaspoons sauce) Note: My son and I worked on this one together. We doubled this recipe and it scaled pretty good. We actually did 9 breast halves, but did not stuff one small one. Due to the number of pieces we did, we did not put the skillets in the oven, but instead browned both sides (the second side only lightly) and then put them on a rack that we placed inside a foil-lined baking sheet. That keeps the bottom from getting soggy as the chicken finishes cooking in the oven. Make certain you use a thermometer to check the internal temperature of the thickest breast half; it should reach 165F (74C) before you serve it. Also, the sauce was not as good as we expected, next time we will find a different recipe for a "wing sauce" or even try one of the bottled ones. If you are like us, we like sauce, so heavy up on the volume of that too! I took these photos while my son was doing the work! Photos of this dish are at: Blue Cheese-Stuffed Chicken with Buffalo Sauce |
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