Recipe for RIBS

Recipe for RIBS

Preheat oven to 250 degrees

In broiler pan, put about 1 inch deep of water, and add 1-2 tablespoons of liquid smoke*.

Put ribs on the broiler rack and cover loosely with aluminum foil.

Bake 3 hours.

Transfer ribs to BBQ on medium heat for about 15-20 minutes and baste with your favorite BBQ sauce, or simply remove the foil, baste and cook another 15-20 minutes.

*-Liquid Smoke - I use Wright`s Concentrated All Natural Hickory Seasoning Liquid Smoke. It is typically found in the same area as A1 Sauce.

Sticky Chicken

This is the BEST chicken I even had...

2 teaspoons salt (I usually use less than 1)
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
Enjoy!

Shrimp with Green Sauce 'El Faro'

I have had this dish at the NYC restaurant 'El Faro' a few times and then I found it in a cookbook!

1 1/2 lb. Shrimp (or other seafood)
6 T. olive oil (I use teaspoons instead)
6 T. minced shallots
2 t. chopped garlic
1 1/2 (12 oz) bottles clam juice
1 1/2 c. water
3 t. all purpose flour
1 t. salt
1/2 c. finely chopped parsley
coarsely chopped parsley garnish
salt & pepper to taste

Heat oil in large pan. Saute onion & garlic in oil until slightly brown & wilted (about 3 minutes). Add all purpose flour and work into a paste. Whisk in clam juice & water and simmer for 5 minutes. Add 1 t. salt. Sauce should thicken up a bit. If not, whisk in some more flour, a pinch at a time. Add parsley & shrimp and cook covered for another 3 minutes. Serve over rice (I like it on brown rice). Sprinkle coarsely chopped parsley on top to garnish. Enjoy!

Makes 4 servings.

Also works great with mix of seafood (clams, lobster, mussels)

Banana Nut Buttermilk Pancakes

I can't take credit for creating it, but it's the best ever. You will NEVER buy the stuff in the box again. This recipe takes the same amount of time and the taste can't be beat! I use walnuts when I can't find pecans and you can put any (or no) fruit in them.

A must for a Sunday Brunch.

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
6 tablespoons butter, melted
1/2 teaspoon vanilla, or to taste
2 very ripe medium bananas (about 12 to 14 ounces)
2/3 cups pecans, toasted lightly and chopped
Softened butter or vegetable oil, for cooking the pancakes

In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.
Chop fine the banana and add it to the batter along with the pecans.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.


Serve with Berry-Maple Syrup, recipe follows.
BERRY/MAPLE SYRUP

1 1/2 cups pure maple syrup
1 cinnamon stick
1 cup picked over berries, such as blackberries or strawberries, stemmed and
halved or raspberries or blueberries
In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick. Yield: about 2 1/2 cups
Yield: 4 servings


Sometimes, I have to add more buttermilk (1/4 to 1/2 cup more), depending on the humidity, etc. But it's a much thicker batter than you would expect. The recipe works, so go with it.

Low Fat Beer Batter Flounder and Spicy Fries

I am printing out all of your recipes! Keep them coming!!

Patrick and I are huge seafood lovers, but we try to stay away from fried foods. This is our occaisonal treat. : ) I didn't create this recipe, but I am it's biggest fan!

Fish

Vegetable oil
1 pound flounder fillets 3/4 inch thick
4 teaspoons Reduced Fat Bisquick
1 cup Reduced Fat Bisquick
1/2 cup warm, flat beer (let stand open over night)
1 egg
1/2 teaspoon salt

1. Heat oil (1 inch) in a large frying pan or deep fryer. Cut fish into strips about 2 inches wide. Lightly coat fish with 4 tablespoons Bisquick.

2. Mix remaining ingredients until smooth. Dip fish into batter, letting excess drip into bowl.

3. Fry the fish in batches for 4 minutes, turning once, until golden brown. Remove with a slotted spoon and drain on paper towels.

Serve with tartar sauce if desired


Fries

6 medium baking potatoes
1 tbl. olive oil
1 tbl. paprika
3 tsps. cayenne pepper
1/2 tsp. black pepper

1. Cut potatoes into wedges or slices and lightly spray a baking sheet with fat-free spray (such as Pam).

2. Place potato wedges or slices in a plastic bag with spices and half of the oil, then toss to cover all.

3. Bake at 350 for about 45 minutes turning and brushing often with the remaining oil.
4. Broil about 5 minutes turning after 3 minutes.

Enjoy! : )

The best receipe!!

There is only one ingredenant

Reservations!!!


Just kidding
I will post a real one when i get home

The best receipe!! ~ I tend to agree! : ) *NM*

The best receipe!! .....that reminds me of

the only top of the line kitchen appliance you will ever need.....

A Phone!

Fluffier meatballs....MMM

This is a 'secret' thats been passed around my family for years...

When making meatballs, aside from the eggs and breadcrumbs, add WET BREAD (wet it in milk). The inside of italian bread works best.)
This will give you the fluffiest meatballs ever ! Melt in your mouth !

Also, I like to use lean ground turkey as opposed to beef. Much lighter (your tummy will thank you!)and healther.


BON APPETIT !

:)

Banana Nut Buttermilk Pancakes - I'M DROOLING ! :) willtryit *NM*

Anna, my mom and g.mom do the same thing! : ) *NM*

Honey Baked 'Fried' Chicken

This recipe is fun because you can really personalize it for your own signature, or change it up everytime you make it.

Here`s what I used the other night:
Chicken breasts and legs
Honey
Kellogs Corn Flakes Crumbs
Ronzoni Italian Bread Crumbs (w/ Parmesian Cheese)
McCormick Montreal Steak seasoning
McCormick Montreal Chicken seasoning
McCormick Montreal Chicken Roasted Garlic seasoning

Preheat oven to 325 degrees.

(I have to apoligize, I don`t measure anything out).

In a large bowl, pour 2 parts Corn Flake Crumbs and 1 part Italian Bread Crumbs.

Add seasonings as desired.

Make sure after you rinse the chicken, you pat it dry (it helps the honey stick better).

Pour some honey into a bowl and thin it slightly by heating in microwave for a few seconds .. too long and it becomes too watery. (I do 8 seconds).

Dip each chicken piece into the honey, and use a pastry brush to get an even coating.

Then dip the honey coated chicken into the breading mixture, patting the crumbs to stick to the chicken.

I then place the chicken onto a wire rack over a cookie sheet covered in aluminum foil. You might want to use a light coating of Pam on the wires. (By putting it on a wire rack, the chicken won`t get soggy in it`s own juices).

Bake until chicken is done. I usually give it 45 minutes.

You can change this recipe for different flavors by simply changing the seasonings you use.

You can also use mayo in place of the honey. That`s what I did until I experimented with honey, and would like to think it`s a tastier and healthier alternative to mayo. For an even healthier 'fried' chicken, pull the skin off while cleaning the chicken.

Fluffier meatballs....MMM

also you can get a mixture of beef, pork and veal which is very tasty and light also in the store

Fluffier meatballs....MMM

Newbride-thats my hubby's favorite !
Thanks for remembering it :)

Yummy Lowfat Beef Stew!

I made this tonight for the first time. I just tasted it, and it is YUMMY! Great for WW!

Ingredients:

1 1/2 pounds lean round steak, cut into 1 1/2 inch cubes
6 small all-purpose potatoes, scrubbed and quartered
3 carrots, sliced
2 celery stalks, sliced
2 onions, chopped
1 cup low-sodium vegetable juice
1/2 cup low sodium beef broth
1/4 cup red wine vinegar
2 tablespoons tapioca or brown rice (thickener; I used the tapioca)
2 tablespoons Worcestershire Sauce
1 tablespoon paprika
1/2 cup minced parsley

1) Preheat oven to 325

2) In a Dutch oven or flameproof casserole (I used a 5 quart Dutch oven - fit perfectly), combine the beef, potatoes, carrots, celery, onions, vegetable juice, broth, vinegar, tapioca, Worcestershire sauce and paprika. Bake uncovered until beef and veggies are tender, about 3 hours. Stir in parsley and serve.

Makes 6 servings. Per serving: 325 calories, 4 g total fat, 1 g saturated fat, 65 mg cholesterol, 202 mg sodium, 40 g total carbohydrate, 5 g dietary fiber, 31 g protein, 50 mg calcium.

WW Info: Serving provides: 1 bread, 1 fruit/vegetable, 3 protein/milks

6 points per serving

Lisa W... a question

I hate to sound like the horribly uninformed chef that I am, but what is a dutch oven? Your recipe sounds delicious and I want to try it, but first I have to know what to cook it in! : )

Lisa W... a question

I wasn't sure what one was either! After doing some research, I've decided that a dutch oven is bascially a pot that can go in the oven. I have T-Fal one that my hubby got me for Xmas/Chanukah that worked perfectly. I'm sure anything will do. Next time I make this recipe, I'm gonna try it in the crockpot!

Stews done in crockpots are AWESOME! :) *NM*

I love my crockpot!

I can throw a bunch of things together in the morning, turn it on, and have a delicious meal when I get home from work! It's definitely the easiest way to cook (besides reservations..lol)!

I`m too 'chicken' to leave it on when no one`s home *NM*