Recipes Included On This Page Balsamic Vinegar, Soy And Honey Mustard Ribs Banana Oat Muffins BBQ Shrimp with Arugula Salad & Peanut Dressing Beef and Potato Boats Broiled Herbed Lamb Chops Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Balsamic Vinegar, Soy And Honey Mustard Ribs Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides of spareribs or your favorite ribs 1 1/2 teaspoons red peppercorns 1 1/2 teaspoons green peppercorns 1 1/2 teaspoons while peppercorns 1 1/2 teaspoons black peppercorns 1/2 cup Swedish mustard or honey mustard BALSAMIC MOP 6 tablespoons balsamic vinegar 6 tablespoons dry red wine 1/4 cup dark soy sauce 1/4 cup Dijon mustard 5 cloves garlic -- finely minced Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan. Place the peppercorns in a saute' pan over medium heat and toast them until they begin to pop and hop. Transfer the peppercorns to a spice grinder or mortar and pestle and coarsely grind them. Combine the ground peppercorns with the mustard. Using your fingers or a spoon, rub the mustard and pepper over the ribs, coating them evenly. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor; marinate for up to 8 hours. To make the mop, combine all the mop ingredients in a small bowl. Stir well and set aside. If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. During grilling, gently brush the ribs with the mop, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once. Cuisine : "Mediterranean & Caribbean" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 28 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 1g Fat (18.0% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 205mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Banana Oat Muffins Recipe By :Pillsbury Classic Cooking Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups Flour 1/4 Cup Sugar 1/2 Teaspoon Cinnamon 1 Cup Ripe Bananas -- mashed [2 Medium] 1/2 Cup Quick-Cooking Rolled Oats 2 1/2 Teaspoons Baking Powder 1/4 Teaspoon Nutmeg 1/2 Cup Nonfat Buttermilk 3 Tablespoons Oil 1 Egg Topping 1 Tablespoon Sugar 1/8 Teaspoon Cinnamon Heat oven to 400°F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, 1/2 teaspoon cinnamon and nutmeg; mix well. In small bowl, combine bananas, buttermilk, oil and egg; mix well with wire whisk or fork. Add to dry ingredients; stir just until dry ingredients are moistened. Fill spray-coated muffin cups 3/4 full. In small bowl, combine topping ingredients; sprinkle over top of each muffin. Bake at 400°F. for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 1 minute; remove from pan. 12 muffins. Contributed to the FareShare Gazette by Mary Lou; 21 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 4g Fat (33.2% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * BBQ Shrimp with Arugula Salad & Peanut Dressing Recipe By :Copied from Produce Pete/MSNBC web site Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large shrimp -- peeled & deveined 2 bunches arugula 1 sweet potato -- peeled 2 ounces Memphis-Miami marinade -- for the shrimp [recipe to follow] 4 ounces peanut dressing [recipe to follow] **Memphis-Miami marinade: 1 ounce paprika 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1 teaspoon dry mustard 1 teaspoon granulated garlic 1 teaspoon onion powder 2 ounces Coco Lopez (coconut cream) 1 tablespoon olive oil 1 teaspoon chili powder 1 ounce lime juice **Peanut dressing: 1 garlic clove -- minced finely 1 tablespoon finely minced shallots 1/4 cup creamy peanut butter 2 ounces lime juice 1 tablespoon soy sauce 2 tablespoons Dijon mustard 1/4 cup olive oil 1. For the peanut dressing, sauté the garlic and shallots in a non-reactive pan with a little olive oil until brown (be careful not to burn the garlic or the shallots). Remove the pan from the heat and add lime juice, soy sauce, Dijon mustard, peanut butter and the remaining olive oil and mix until smooth. If the dressing is too thick, add a little water to thin it out some. 2. Mix all the marinade ingredients together. Mix the shrimp with the marinade in a non-reactive bowl and cover with plastic wrap and refrigerate overnight. 3. Slice the peeled sweet potato thinly into chips on a vegetable slicer, or use a vegetable peeler and shave off sweet potato ribbons and soak them in warm water for 30 minutes to help draw out some of the sugar so the won't brown so quickly when you fry them. Then put them in cold water until you are ready to fry them. Fry them in vegetable oil until they float (about 30 seconds), not until they brown, and remove and drain on a paper towel (they may not seem crisp yet, but as the chips cool they will become crispy). When done, set aside. 4. Wash the arugula in cold water and drain set aside till ready to assemble the salad. Remove the shrimp from the marinade and grill them on both sides for about 1 minute or until the edges start to curl. Remove them from the grill and set aside to rest for a minute (if a grill is not available, the shrimp may be sautéed in a non-stick pan). Toss the arugula with the peanut dressing, place on a plate and lay the shrimp around the salad and garnish with the sweet potato chips or ribbons. Copied from Produce Pete/MSNBC web site. Chef Mark Anthony Cain's recipe for barbecued shrimp with salad and sweet potato chips is a delicious meal with a southern accent. Contributed to the FareShare Gazette by Robin; 27 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 977 Calories; 76g Fat (65.5% calories from fat); 21g Protein; 69g Carbohydrate; 13g Dietary Fiber; 73mg Cholesterol; 3668mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 14 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Beef and Potato Boats Recipe By :Linda Wheeler of Harrisburg, PA Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baking potatoes -- (8-10 oz. each) 2 tablespoons butter or margarine 1 1/4 teaspoons salt -- divided 1 dash pepper 1/4 cup milk -- (1/4 to 1/3) 1 pound ground beef 1 small onion -- chopped 6 slices bacon -- cooked and crumbled 1/2 cup sour cream 1/4 cup shredded cheddar cheese Wash potato skins and prick with a fork. Bake at 400 F. for 60-70 minutes or until tender. Allow potatoes to cool to the touch. Slice a small portion off the top of each potato. Carefully scoop out the pulp, leaving a 1/4 inch shell. In a bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside. In a saucepan over Medium heat brown the beef and onion; drain. Cook 10 minutes. Add bacon, sour cream and remaining salt. Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400 F. for 20-25 minutes or until heated through. Source : "Country Woman Magazine - March-April '96, p. 32" S(MC formatting by): "bobbi744@attbi.com" NOTES : This is a recipe from a Mother's Day cookbook Linda's class put together when she was a teacher. Contributed to the FareShare Gazette by Bobbie; 24 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 713 Calories; 50g Fat (62.6% calories from fat); 29g Protein; 38g Carbohydrate; 3g Dietary Fiber; 142mg Cholesterol; 1032mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 8 Fat. * Exported from MasterCook * Broiled Herbed Lamb Chops Recipe By :Betty Marks, Light & Easy Diabetes Cuisine Serving Size : 4 Preparation Time :0:20 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces lamb loin chops 2 garlic cloves -- minced 1 teaspoon dried rosemary -- crushed pepper -- to taste Preheat broiler. Trim any fat from chops. Mix garlic with crushed dried leaf rosemary and rub onto chops. Season with pepper. Broil chops 3 inches from heat source 4 to 5 minutes on each side. Lamb is best when served pink, but it can be served well done. Source : "Betty Marks, Light & Easy Diabetes Cuisine, p. 79" Serving Ideas : book recommends serving with curried potatoes & braised kale NOTES : Bobbie's Note: This was a very good combination of herbs. I also used salt on the table, as we have no problem with salt. I did 4 chops in the George Foreman grill. Contributed to the FareShare Gazette by Bobbie; 17 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 24g Fat (77.7% calories from fat); 15g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 51mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 1/2 Fat.

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