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(What prizes, you ask? BachelorsHome gift certificates, of course!)
MIKE’S FALLIN’ OFF THE BONE RIBS
1 rack pork ribs
1 (16oz bottle) BBQ Sauce
2 lg. strong onions
1/2 cup of brown sugar
1 tbl. of yellow mustard, prepared
2 tbl. of ketchup
3 tbl. of white vinegar
Rinse ribs under warm water and cut into 2-3 rib sections. Cook for a 1/2 hour on the grill with bone side down, while brushing the top with 8 ounces of BBQ Sause. Flip ribs and cook 15 minutes more with grill cover on. Be carful not to burn them. Combine 8 ounces of BBQ Sauce, brown sugar, mustard, ketchup, and white vinegar in a bowl, mix well. layer onions, ribs, and sauce in one large roasting pan. Add enough water to pan to cover the ribs. Bake at 350 degrees for 2 hours with top on, take top off and bake one half hour longer. Serve ribs covered with onions from the roaster on top and with the juice from the roaster on the side.
Comment by Mike — June 11, 2009 @ 11:08 am
Had to share this easy and delicious recipe. Even I can do it!
CABBAGE CASSEROLE
1 (8 oz.) pkg. shredded cheddar cheese
1 med. onion, chopped
1 1/2 lb. ground chuck
1/2 tsp. salt
1/4 pepper
1/2 cup rice, uncooked
1 head green cabbage, chopped
3 cans tomato soup
1 cup mild to med. salsa
Preheat oven to 350 degrees.
Saute hamburger and onion until colored. DO NOT BROWN. Add salt, pepper, and rice. Layer in a 9″x13″ pan: 1/2 of chopped cabbage, meat mixture, remaining cabbage. Spoon 3 cans soup over top. Spoon and spread salsa on the soup as evenly as possible. Cover tightly with foil. Bake at 350 degrees for 1 1/2 - 2 hours. Five minutes before serving top with cheese and let it melt.
Comment by Jake — June 12, 2009 @ 12:08 pm
LEMON-LIME, CORN, AND JALAPENO RELISH
makes about 1 1/2 cups
2 limes
1 lemon
1 cup fresh corn kernels (cut from 2 small ears)
4 jalapeno chiles, seeded, finely chopped (slightly less than 1/2 cup)
3/4 cup extra-virgin olive oil
3/4 teaspoon (or more) coarse kosher salt
Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only). Cut peel into 1 x 1/8 inch strips. Place in medium bowl. Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice. Add to bowl with peel. Add corn kernels, jalapenos, oil, and 3/4 teaspoon coarse salt; stir to blend. Cover and chill at least 2 hours to allow flavors to blend. Season to taste with more coarse salt, if desired. **NOTE: can be made one day ahead. Keep chilled. Bring relish to room temperature before serving.
**This relish is great spooned over grilled salmon, or halibut, or mahi-mahi. I have also spooned this over thick slices of homegrown tomoatoes and tossed it with roasted potato wedges.**
Comment by Sam — June 15, 2009 @ 11:05 am
HAM AND ARTICHOKE PASTA SALAD
6 oz. corkscrew macaroni
4 cups ice cubes
4 cups cold water
8 oz. fully cooked ham, cubed (about 1 1/2 cups)
1 6 1/2-oz.jar marinated artichoke hearts, drained and quartered
1/2 cup buttermilk salad dressing
1 2.25-oz. can sliced pitted ripe olives, drained
4 lettuce leaves (optional)
Cook pasta according to package directions. Drain well.
Place cooked pasta in a large mixing bowl with ice cubes and the 4 cups cold water. Let stand for 5 minutes. Drain well. Remove any remaining ice cubes.
Meanwhile, in a salad bowl toss together ham, artichoke hearts, salad dressing, and olives. Add macaroni and toss gently to coat. Serve immediately on lettuce leaves, if desired. Makes 4 servings.
Comment by Jake — June 17, 2009 @ 8:02 pm
ITALIAN TORTELLINI SALAD
1 7-oz. pkg. cheese-filled spinach tortellini
8 oz. provolone cheese or mozzarella cheese, cubed (2 cups)
1 small tomato, coarsely chopped
1/2 of a small green pepper, cut into thin strips (1/4 cup)
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced (1/4 cup)
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese
Cook tortellini according to package directions.
Drain tortellini in a colander. Place colander in a large bowl of ice-cold water. Let stand for 5 minutes. Drain well.
Transfer chilled tortellini to a serving bowl. Add cubed provolone or mazzarella cheese, tomato, pepper strips, olives, and green onions. Pour dressing over tortellini mixture. Toss gently to coat. Add Parmesan cheese and toss lightly. Makes 5 or 6 servings.
Comment by Sam — June 18, 2009 @ 1:11 pm
BEEF THAT’S BEEN A JERK
3 lbs. flank steak, cut into 1/4 inch and as long as possible strips
4 Tablespoons soy sauce
2 Tablespoons Worcestershire sauce
3 Tablespoons hickory smoked salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 Tablespoon cracked pepper
Combine all spices and sauces. Add meat and mix to coat. Let stand at room temperature 1 1/2 hours or overnight in refrigerator. Shake off any excess liquid. Arrange strips without overlapping on oven racks. Dry meat at 150–200 degree oven until strips turn brown and feel hard and dry. Pat off any oil. Store in airtight container.
Comment by Tyler — June 20, 2009 @ 12:21 pm
SCALLOPED CORN (comfort food).
“A man, a can, and a plan”
1 can whole kernel corn, drained
1 can cream style corn
2 eggs
2/3 cp. cracker crumbs (12 small squares)
1/2 cp. milk
2 Tablespoons butter
salt and pepper to taste
Preheat oven to 350 degrees. Mix it all up. Put it in a greased 2 quart casserole dish. Bake at 350 degrees for 30 mins covered and 30 more minutes uncovered unitl brown and crusty on top. Serves 6.
Comment by mikeglair — June 22, 2009 @ 11:34 am