This recipe made its way from the Food Network to my mom to me (Leeann). I haven’t tried the “chips” part, but successfully managed to do the fish (of the tilapia variety) a few weeks ago – absolutely delicious, and very quick once the oil is hot. Great batter for homemade fish tacos.
Vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water or beer
1 large egg, lightly beaten
1 lb cod, haddock, or tilapia fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
Malt vinegar, for serving
Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet. Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil.
Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
Acorn Squash Soup
What do to with the left over baked acorn squash? Wonder no longer. This soup recipe is great for the left overs. It is rather rich so you will want to have something to go with it! It also can be made in a vegetarian style by making it with veggi both instead of chicken broth.
INGREDIENTS
1 small onion
1/4 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled
DIRECTIONS
In a large saucepan, sauté the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon. Makes approximately six servings.
INGREDIENTS
1 small onion
1/4 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled
DIRECTIONS
In a large saucepan, sauté the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon. Makes approximately six servings.
Banana Bread
As you can tell - Lee and I (I being Sarah) are in the cooking/baking mood as of late. :-D
Not a unique recipe, but a great standby. I always feel so resourceful when I make banana bread since I am using something up that would otherwise have to be tossed.
Ingredients
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Directions
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
NOTE: If you are at all like me you never have buttermilk on hand. No fear! Substitutes for buttermilk are as follows: mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup, or substitute 1/2 cup plain yogurt, or 1/2 cup sour cream. I used a little less then the 1/2 cup sour cream and added a little milk.
Not a unique recipe, but a great standby. I always feel so resourceful when I make banana bread since I am using something up that would otherwise have to be tossed.
Ingredients
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Directions
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
NOTE: If you are at all like me you never have buttermilk on hand. No fear! Substitutes for buttermilk are as follows: mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup, or substitute 1/2 cup plain yogurt, or 1/2 cup sour cream. I used a little less then the 1/2 cup sour cream and added a little milk.
Twist on a favorite
For Sunday lunch, I (Leeann) created a variation on my Mom's Veggie Medley.
After cutting each in half lengthwise, I carved out the innards of two huge zucchinis (from Eastern Market of course) and prepared the mix as usual, throwing in real bacon bits and substituting jack cheese for cream cheese. I filled the zucchini shells with the mix and topped it all off with a generous splash of parmesan cheese. Put it in the oven at 375 for about half an hour, and voila – stuffed squash.
My only critique on this approach was that excess water from the tomatoes/corn made the mixture a little runny. Next time I will try seeding the tomatoes and perhaps upping the cheese quotient to address this problem.
Easy Beef Stroganoff
Simple yet yummy. Obviously it is yummy – we wouldn’t put unyummy recipes on here. :-D
Ingredients
1 (12 oz) package egg noodles
6 oz fresh mushrooms
1 onion, chopped
Several Chopped garlic cloves
¼ cup butter
2 pounds beef (either ground or in strips)
4 tbsp all-purpose flour
2 cups beef broth
1 cup sour cream
Salt and pepper to taste
Directions
1) In a large skillet, cook mushrooms, onions, and garlic in 2 tbsp of butter over medium heat until soft; remove from pan.
2) Using the same pan, melt remaining butter. Cook beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling.
3) While sauce is being made boil water and cook the noodles.
Ingredients
1 (12 oz) package egg noodles
6 oz fresh mushrooms
1 onion, chopped
Several Chopped garlic cloves
¼ cup butter
2 pounds beef (either ground or in strips)
4 tbsp all-purpose flour
2 cups beef broth
1 cup sour cream
Salt and pepper to taste
Directions
1) In a large skillet, cook mushrooms, onions, and garlic in 2 tbsp of butter over medium heat until soft; remove from pan.
2) Using the same pan, melt remaining butter. Cook beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling.
3) While sauce is being made boil water and cook the noodles.
Mexican Style Ground Beef
Don’t know what to do with the ground beef in the freezer? Don’t have a lot of time for dinner preparation? Want something that tastes yummy and is filling? Then this recipe is for you!
Ingredients
1 pound ground beef
1 ½ cup salsa
2 green bell pepper, chopped
1 onion, chopped
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (or till it looks yummy)
1 tomato, chopped
Tortillas
Directions
In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat.
Stir in salsa. Simmer for 10 minutes.
Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve in warmed tortillas.
Ingredients
1 pound ground beef
1 ½ cup salsa
2 green bell pepper, chopped
1 onion, chopped
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (or till it looks yummy)
1 tomato, chopped
Tortillas
Directions
In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat.
Stir in salsa. Simmer for 10 minutes.
Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve in warmed tortillas.
Creamy Alfredo Sauce
A quick easy recipe that can either be used with or without meat. No question on that it is yummy - how can it NOT be with butter, garlic, and cheese all mixed together!
Ingredients
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
NOTE: I used garlic cloves instead of garlic powder. I also put in more parmesan cheese (probably a cup and a little more).
"Healthy" Option: OK, so nothing really about this recipe is healthy (i.e. butter, cheese, more cheese), but I have found that you can use fat free cream cheese without any taste or consistency difference. It will take it longer to melt, but otherwise no one is the wiser. :-D
Ingredients
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
NOTE: I used garlic cloves instead of garlic powder. I also put in more parmesan cheese (probably a cup and a little more).
"Healthy" Option: OK, so nothing really about this recipe is healthy (i.e. butter, cheese, more cheese), but I have found that you can use fat free cream cheese without any taste or consistency difference. It will take it longer to melt, but otherwise no one is the wiser. :-D
Firm and Round Chocolate Chip Cookies
From the kindness of dear friends, we have finally found a chocolate chip cookie recipe that actually works in our oven. They were a big hit in our home and Leeann's office!
Incredients -
1/2 cup shortening
1/2 cup brown sugar
1/2 cut white sugar
1 egg
1/2 tsp vanilla
1 cup & 2 Tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chips
Directions -
Preheat oven to 375. Gradually beat sugars into shortening. Beat in egga nd vanilla. stir in flour, salt, baking soda, then chocolate chips. Drop batter from teaspoon onto greased cookie sheet; several inches between drops. Bake 9-10 minutes
Enjoy!!
Incredients -
1/2 cup shortening
1/2 cup brown sugar
1/2 cut white sugar
1 egg
1/2 tsp vanilla
1 cup & 2 Tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chips
Directions -
Preheat oven to 375. Gradually beat sugars into shortening. Beat in egga nd vanilla. stir in flour, salt, baking soda, then chocolate chips. Drop batter from teaspoon onto greased cookie sheet; several inches between drops. Bake 9-10 minutes
Enjoy!!
Stuffed Grape Leaves
A Screen on the Green staple, excellent when paired with grapes and white cheeses. Spices can be added or subtracted quite easily to taste. Proper care of the grape leaves themselves (blanching, rolling, etc.) takes some practice, but worth the effort!
In a medium bowl, combine:
1 ½ cup uncooked sushi rice
2 bunches finely chopped green onions
3 large, extra-ripe tomatoes, grated
½ cup extra-virgin olive oil
Salt and freshly ground pepper to taste
2 teaspoons cumin
Cover and let rest for two hours. While mixture is resting, drain 10 oz. can of grape leaves in colander and rinse thoroughly. Bring a large pot of water to a rolling boil. Blanch the grape leaves, in batches if necessary for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim tough stems if necessarily.
One mixture has rested, mix in:
1 cup fresh snipped dill (dried works okay too)
½ cup chopped fresh mint
To create the dolmathes:
Place a heaping teaspoon of filling in the bottom center of each grape leaf. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam-side down in a medium saucepan, snugly next to each other, in layers. Pour lemon juice over them (the juice of 1 large lemon, or more to taste), then fill the pot with just enough water to barely cover the surface of the dolmathes. Cut a piece of parchment (wax) paper to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Summer until the pot juices are absorbed, about 50 minutes. Can be served warm or chilled.
In a medium bowl, combine:
1 ½ cup uncooked sushi rice
2 bunches finely chopped green onions
3 large, extra-ripe tomatoes, grated
½ cup extra-virgin olive oil
Salt and freshly ground pepper to taste
2 teaspoons cumin
Cover and let rest for two hours. While mixture is resting, drain 10 oz. can of grape leaves in colander and rinse thoroughly. Bring a large pot of water to a rolling boil. Blanch the grape leaves, in batches if necessary for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim tough stems if necessarily.
One mixture has rested, mix in:
1 cup fresh snipped dill (dried works okay too)
½ cup chopped fresh mint
To create the dolmathes:
Place a heaping teaspoon of filling in the bottom center of each grape leaf. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam-side down in a medium saucepan, snugly next to each other, in layers. Pour lemon juice over them (the juice of 1 large lemon, or more to taste), then fill the pot with just enough water to barely cover the surface of the dolmathes. Cut a piece of parchment (wax) paper to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Summer until the pot juices are absorbed, about 50 minutes. Can be served warm or chilled.
Poultry Bundles
Great fresh out of the oven or chilled/left over as a summer picnic entrée.
2 T milk
½ tsp dill weed
¼ tsp celery salt
¼ tsp pepper
2 cups cubed cooked chicken or turkey
¼ cup water chestnuts
2 T chopped green onions
2 tubes refrigerated crescent roll dough
2 T melted butter
2 T seasoned bread crumbs
Beat together cream cheese, milk, dill, celery salt and pepper until smooth. Stir in turkey or chicken, water chestnuts, and onions. Separate crescent rolls into 8 rectangles – seal perforations. Spoon 1/8 of mixture into each. Bring edges to center and seal by pinching.
Place bundles on baking sheet. Brush with butter and sprinkle with bread crumbs.
Bake at 375 for 15-20 minutes, until bundles are golden brown.
Grandpa E's Salsa
Foolproof fresh salsa, developed by someone who grew up on a Southwest Indian Reservation, which is practically
1 bunch chopped cilantro
2 bunches chopped green onion
1 14 oz. can tomatoes
1 small can tomato sauce
½ cup water
4 garlic cloves
4 yellow chili peppers
Dash of garlic powder
Dash of lime or lemon juice
Chop cilantro, onions, and tomato pieces in blender. Add remaining ingredients and mix well in blender.
Note: if yellow chili peppers are too hard to find, as they seem to be in the DC area, substitute 2 Habanero peppers – but wear gloves if you do. If you need convincing, ask Leeann to share her story about the time she didn’t.
Basil Spaghetti
A refreshing summertime dinner – especially with basil straight out of your potted herb garden!
Sauté 1 large chopped onion in olive oil. Then add:
8-10 chopped fresh plum tomatoes, or 28 oz. can
1 cup white wine (water can be substituted, but not as good)
6 cloves garlic (or more to taste)
1 T garlic powder
1 batch finely chopped fresh basil
Cook for 15 minutes; serve over thin noodles.
Citrus Chicken Marinade
This is an easy chicken marinade that I came up with yesterday when we had some friends over for Sunday dinner. It turned out to have a slightly terriyaki flavor, very, very good! The longer the chicken can marinate, the more tender it will be.
Ingredients:
1.5 cups orange juice
1/2 cup ginger sesame salad dressing
1/3 cup soy sauce
Preparation
Combine ingredients and place in a plastic zip-lock bag with 4 chicken breasts. Shake bag until chicken is well coated and refrigerate for at least an hour or as long as you have! Flip bag over 1/2 way through marinating in order to soak both sides of the chicken evenly.
Grill or broil as desired.
Ingredients:
1.5 cups orange juice
1/2 cup ginger sesame salad dressing
1/3 cup soy sauce
Preparation
Combine ingredients and place in a plastic zip-lock bag with 4 chicken breasts. Shake bag until chicken is well coated and refrigerate for at least an hour or as long as you have! Flip bag over 1/2 way through marinating in order to soak both sides of the chicken evenly.
Grill or broil as desired.
Oatmeal Chocolate Chip Cookies
Ashley's favorite cookie recipe. The cookies reliably taste good. . . but like all cookie recipes can be a bit finicky, and sometimes they rise perfectly, and sometimes they look like pancakes. But if at first you don't succeed - try again! And at least be comforted to know that they always taste wonderful . . . even if they look funny :-p
Ingredients
3/4 c butter
1 c white sugar
1/2 br. sugar
2 c flour
1 Tbs baking soda
1/2 tsp salt
2 Tbs hot water
2 eggs
1 tsp vanilla
1 tbs hot water
2 c oatmeal
1 c chocolate chips
1/2 cup walnuts or pecans (optional)
Preparation
Combine flour, baking soda and salt. In a separate (large) bowl, cream butter with white and brown sugar. Add eggs, hot water and vanilla to the butter mixture. Slowly add flour mixture, stirring constantly. Add oats, chocolate chips and nuts - don't forget to taste the dough!
Baking
Drop spoonfuls of cookie dough onto an un-greased baking sheet. Bake at 375 degrees for 8-10 minutes (longer for bigger cookies).
Ingredients
3/4 c butter
1 c white sugar
1/2 br. sugar
2 c flour
1 Tbs baking soda
1/2 tsp salt
2 Tbs hot water
2 eggs
1 tsp vanilla
1 tbs hot water
2 c oatmeal
1 c chocolate chips
1/2 cup walnuts or pecans (optional)
Preparation
Combine flour, baking soda and salt. In a separate (large) bowl, cream butter with white and brown sugar. Add eggs, hot water and vanilla to the butter mixture. Slowly add flour mixture, stirring constantly. Add oats, chocolate chips and nuts - don't forget to taste the dough!
Baking
Drop spoonfuls of cookie dough onto an un-greased baking sheet. Bake at 375 degrees for 8-10 minutes (longer for bigger cookies).
Mom Walker's Veggie Medley
A great dish year-round: warm fall vegetables are perfect for cold days, but it also makes a good "light" meal for summer evenings on the patio! Works well all by itself, or served over rice or pasta for a heartier meal.
Ingredients:
2 sliced zucchini
1 chopped onion
8 oz sliced mushrooms
1 cup frozen corn
2 chopped tomatoes
3 oz cream cheese
4 oz grated parmesan cheese
Garlic, Mrs. Dash and paprika to taste
Preparation:
Saute zucchini, onion and mushrooms in oil till almost tender. Add remaining ingredients and summer until cheese is melted. Mix well.
Ingredients:
2 sliced zucchini
1 chopped onion
8 oz sliced mushrooms
1 cup frozen corn
2 chopped tomatoes
3 oz cream cheese
4 oz grated parmesan cheese
Garlic, Mrs. Dash and paprika to taste
Preparation:
Saute zucchini, onion and mushrooms in oil till almost tender. Add remaining ingredients and summer until cheese is melted. Mix well.
Huevos Rancheros
This is a favorite Saturday morning brunch at our house, bringing a little So-Cal flavor to Virginia!
Ingredients
1 lg. onion
1 clove crushed garlic
1 Tbs oil
1 24-oz. can chopped tomatoes
1 cup water
3 Tbs minced canned green chilies
2 chicken bullion cubes
¼ tsp oregano
Preparation
Sauté onion and garlic in oil till tender. Add remaining items, bring to boil; simmer, covered, for 30 minutes. Cook eggs over low heat, covered, for 5 minutes. Serve over corn tortillas and top with cheese and avocados.
Sinful Popcorn
Definitely not healthy . . . but pretty darn good . . .
2 bags microwave popcorn (popped)
melted butter to taste (up to 1/2 cup)
lots of chocolate chips
Not much to explain. Mix and be happy - eat with plenty of paper towels on hand!
2 bags microwave popcorn (popped)
melted butter to taste (up to 1/2 cup)
lots of chocolate chips
Not much to explain. Mix and be happy - eat with plenty of paper towels on hand!
Bar-b-que Ribs - crockpot style
2 cubes of beef bullion w/ 2 cups of water
3 tbs of soy sauce
2 tbs of honey
2 tbs of maple syrup
2 tbs of ketchup
1.5 tbs worcestershire
1/2 tsp dry mustard
mix all ingredients. place ribs in crock pot and cover w/ mixture. leave on low for 8 + hours.
Very easy and very good! You can prepare the sauce the night before (it takes about 4 minutes) and then in the morning just stick the ribs in the crockpot - they can even still be frozen if you are cooking them all day - and pour the sauce over. The longer it cooks the more tender the meat is, so it doesn't matter if you have a long day at work. I made this yesterday and put it in at 7 am. We didn't get home until after 9 pm and the ribs were fantastic!
3 tbs of soy sauce
2 tbs of honey
2 tbs of maple syrup
2 tbs of ketchup
1.5 tbs worcestershire
1/2 tsp dry mustard
mix all ingredients. place ribs in crock pot and cover w/ mixture. leave on low for 8 + hours.
Very easy and very good! You can prepare the sauce the night before (it takes about 4 minutes) and then in the morning just stick the ribs in the crockpot - they can even still be frozen if you are cooking them all day - and pour the sauce over. The longer it cooks the more tender the meat is, so it doesn't matter if you have a long day at work. I made this yesterday and put it in at 7 am. We didn't get home until after 9 pm and the ribs were fantastic!
Subscribe to:
Posts (Atom)
