Prideful as it may sound, I (that is Sarah F) am going to take the credit for this recipe. *smirk* I looked at a recipe and then promptly decided it didn’t seem right, so made things up as I went along. It turned out well!
Ingredients
2 Largish chicken breasts - cut into sml chunks
Fresh garlic (to your own taste)
1 sml bag snow peas
¾ cup sliced carrots
2 eggs – beat
2 tbsp soy sauce
2 tbsp pineapple juice (from can of diced pineapple)
2 tbsp ketchup
1 ½ tbsp fish sauce
4 cups day old cooked rice
1 regular can diced pineapple - drained
5 diced (kinda large) green onions
Directions
- Cook chicken and garlic in hot oil
- When done move chicken to sides of skillet and pour in snow peas and carrots (make sure there is still enough hot oil in the pan) in the center of the skillet – sauté
- Move chicken/veggies to side and pour in eggs – leave sit for a bit (till semi hardened) and then break up with a spatula – still all together
- Pour in sauce – still all together
- Pour in rice - heat 2 min
- Pour in pineapple – heat 1 min
- Sprinkle green onions on top
Cashew Chicken Stir-Fry
Simple yet yummy stir-fry. You could use the sauce on any number of veggi/meat stir-fries. To give credit where credit is due, this recipe is from an Asian cookbook Peter’s sister gave us for Christmas. Thanks Ruthanne!!
Ingredients
1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces
2 egg yokes – slightly beaten
½ cup corn flour
2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce
Roasted cashews
4 spring onions – sliced
Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.
- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top
NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.
Ingredients
1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces
2 egg yokes – slightly beaten
½ cup corn flour
2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce
Roasted cashews
4 spring onions – sliced
Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.
- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top
NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.
Chicken Divine
Peter and I have come to enjoy this recipe. Not only is it relatively inexpensive (especially if you purchase cheap pasta and cheap wine) it is also yummy. It can also be easily assembled and then taken to a sick/new-parents/or-otherwise-indisposed-person and they can just stick it in the frig till the want to cook it for 30+ min.
Ingredients
2 Packages frozen broccoli – thawed
2 tsp olive oil
1 Md onion
¼ tsp dried thyme
¼ tsp kosher salt
1/8 tsp pepper
½ cup dry white wine
1 jar Alfredo sauce (larger – 1lb - is better)
2 cups grated gouda (smoked or otherwise)
½ cup milk
1/8 tsp grated nutmeg
4 cups cooked penne (one largish box)
3 cups cooked chicken
¼ cup Italian bread crumbs
Directions
1. Preheat oven to 375
2. Squeeze out excess liquid of thawed broccoli
3. Heat olive oil – add onion, thyme, salt, pepper
4. Add wine, increase heat to high – cook till liquid has evaporated (2-3 min) then remove from heat
5. Stir in Alfredo sauce, ½ cup cheese, milk, and nutmeg
6. Stir in cooked pasta, broccoli, and chicken, and mix
7. Transfer to an large baking dish
8. Top with remaining cheese and bread crumbs
9. Sprinkle with paprika, cover with foil, bake for 30 min
10. Uncover and bake until golden brown (10-15 min)
NOTE: Typically I season the chicken with extra thyme and fresh garlic. I also use more cheese then they call for. I also don’t cook the liquid down very much because I find that if you do the noodles will get a little dry, thus the reason I also say to use a larger jar of Alfredo. While the recipe calls for 4 cups pasta I always make a largish box which is more then 4 cups (stretches the meal). Also, I rarely remember the nutmeg and it is still good AND never follow those precise measurements for the seasonings. *grin* END NOTE.
Ingredients
2 Packages frozen broccoli – thawed
2 tsp olive oil
1 Md onion
¼ tsp dried thyme
¼ tsp kosher salt
1/8 tsp pepper
½ cup dry white wine
1 jar Alfredo sauce (larger – 1lb - is better)
2 cups grated gouda (smoked or otherwise)
½ cup milk
1/8 tsp grated nutmeg
4 cups cooked penne (one largish box)
3 cups cooked chicken
¼ cup Italian bread crumbs
Directions
1. Preheat oven to 375
2. Squeeze out excess liquid of thawed broccoli
3. Heat olive oil – add onion, thyme, salt, pepper
4. Add wine, increase heat to high – cook till liquid has evaporated (2-3 min) then remove from heat
5. Stir in Alfredo sauce, ½ cup cheese, milk, and nutmeg
6. Stir in cooked pasta, broccoli, and chicken, and mix
7. Transfer to an large baking dish
8. Top with remaining cheese and bread crumbs
9. Sprinkle with paprika, cover with foil, bake for 30 min
10. Uncover and bake until golden brown (10-15 min)
NOTE: Typically I season the chicken with extra thyme and fresh garlic. I also use more cheese then they call for. I also don’t cook the liquid down very much because I find that if you do the noodles will get a little dry, thus the reason I also say to use a larger jar of Alfredo. While the recipe calls for 4 cups pasta I always make a largish box which is more then 4 cups (stretches the meal). Also, I rarely remember the nutmeg and it is still good AND never follow those precise measurements for the seasonings. *grin* END NOTE.
Mozzarella Chicken
A Fendrich classic! Sorry there aren’t real exact measurements, but that is what happens when it is a family recipe. One of the best things about this is the easiness and it uses stuff you can have on hand.
Ingredients
1 can cream of chicken soup
½ cup white wine (or ¼ cup cider vinegar and ¼ cup water with a little sugar)
4 boneless/skinless chicken breasts
Mozzarella chicken
Croutons
Melted Butter
Italian seasoning and garlic (fresh or powdered)
Directions
1. Pre-heat oven to 350
2. Mix together soup and wine
3. Place chicken breasts in pan, sprinkle with seasonings and cheese (lots of cheese)
4. Pour soup mix over chicken
5. Crush croutons in a plastic bag and pour melted butter into bag and mix
6. Sprinkle crouton mix over chicken
7. Place in oven for approximately 1 hour
8. Yummy with rice!
Ingredients
1 can cream of chicken soup
½ cup white wine (or ¼ cup cider vinegar and ¼ cup water with a little sugar)
4 boneless/skinless chicken breasts
Mozzarella chicken
Croutons
Melted Butter
Italian seasoning and garlic (fresh or powdered)
Directions
1. Pre-heat oven to 350
2. Mix together soup and wine
3. Place chicken breasts in pan, sprinkle with seasonings and cheese (lots of cheese)
4. Pour soup mix over chicken
5. Crush croutons in a plastic bag and pour melted butter into bag and mix
6. Sprinkle crouton mix over chicken
7. Place in oven for approximately 1 hour
8. Yummy with rice!
Nancy's Mexican Rice
Courtesy of a coworker who is also an amazing cook! Yum, and thanks, Emy!
3 cups cooked rice
1 7 ounce can (Herdez) green chili salsa
1 4 ounce can chopped black olives, drained
⅔ pound shredded mozzarella (or jack) cheese
⅔ pound shredded cheddar cheese
1 pint sour cream
1 chopped onion
Salt and pepper to taste
Combine all ingredients. Bake at 350°. Stir once while baking, approximately 30 minutes.
3 cups cooked rice
1 7 ounce can (Herdez) green chili salsa
1 4 ounce can chopped black olives, drained
⅔ pound shredded mozzarella (or jack) cheese
⅔ pound shredded cheddar cheese
1 pint sour cream
1 chopped onion
Salt and pepper to taste
Combine all ingredients. Bake at 350°. Stir once while baking, approximately 30 minutes.
On frozen asparagus
We at Recipes really like to share what really works in our kitchens. We also feel a responsibility to share what doesn’t.
Here is one thing in my [Leeann’s] experience that doesn’t: frozen asparagus. While this might be well used in a quiche or other mixture, it is useless as a side dish, as there is pretty much zero space between still frozen and grossly overdone.
If you have ideas on how to properly prepare frozen asparagus as a side dish, please, please share, as it does tend to be cheaper than the fresh stuff. Otherwise, I advise against its use.
Here is one thing in my [Leeann’s] experience that doesn’t: frozen asparagus. While this might be well used in a quiche or other mixture, it is useless as a side dish, as there is pretty much zero space between still frozen and grossly overdone.
If you have ideas on how to properly prepare frozen asparagus as a side dish, please, please share, as it does tend to be cheaper than the fresh stuff. Otherwise, I advise against its use.
Ashley’s Tortilla Soup
This ridiculously easy and ridiculously delish recipe is one that is constantly lost, sought, and occasionally found. Finally posting it here for the good of the order! Perfect hearty soup for a chilly day.
Chicken
1 packet of taco seasoning
Medium can of salsa
1 large bottle of Spicy V8
Optional, to taste - onions, frozen corn, black beans
Heat V8, about 3 cups water, and salsa in large pot.
While V8 base warms, sauté chicken in taco seasoning. Add onions if desired.
Add seasoned chicken, corn, and beans to V8 base. Simmer for 15-30 minutes.
Serve with cheese, tortilla chips, and sour cream.
Chicken
1 packet of taco seasoning
Medium can of salsa
1 large bottle of Spicy V8
Optional, to taste - onions, frozen corn, black beans
Heat V8, about 3 cups water, and salsa in large pot.
While V8 base warms, sauté chicken in taco seasoning. Add onions if desired.
Add seasoned chicken, corn, and beans to V8 base. Simmer for 15-30 minutes.
Serve with cheese, tortilla chips, and sour cream.
Mom's Stuffed Shells Florentine
I [Leeann] grew up on this recipe and wanted to share... soooo good!
1 pkg jumbo shells
1 - 10 oz pkg frozen spinach
2 lbs. ricotta cheese
1 egg
2 T parmesean cheese
1 jar marinara sauce
1/2 t salt and oregano
Bring 5 qts water to boil, add shells and parboil ~ 9 minutes. Drain and rinse in cold water immediately, draining again. Arrange on a flat surface, allowing to dry.
Cook spinach and mix with ricotta, egg and parmesean. Spoon mixture into each shell. Combine marinara with salt and oregano. Simmer about 2 minutes.
Using two 2-qt baking dishes, spread 1/2 cup sauce into each dish. Arrange shells on sauce and bake at 350 degrees for 15-20 minutes. Be careful not to allow them to cook too long, getting dried out on top.
Serve shells with remaining heated sauce.
1 pkg jumbo shells
1 - 10 oz pkg frozen spinach
2 lbs. ricotta cheese
1 egg
2 T parmesean cheese
1 jar marinara sauce
1/2 t salt and oregano
Bring 5 qts water to boil, add shells and parboil ~ 9 minutes. Drain and rinse in cold water immediately, draining again. Arrange on a flat surface, allowing to dry.
Cook spinach and mix with ricotta, egg and parmesean. Spoon mixture into each shell. Combine marinara with salt and oregano. Simmer about 2 minutes.
Using two 2-qt baking dishes, spread 1/2 cup sauce into each dish. Arrange shells on sauce and bake at 350 degrees for 15-20 minutes. Be careful not to allow them to cook too long, getting dried out on top.
Serve shells with remaining heated sauce.
Pan-Fried Pork Chops with Glazed Apples
This amazing and fairly simple recipe is a hit at the F and AW households! YUM!
2 tbsp firmly packed dark brown sugar
1 tbsp plus 1 tsp kosher salt
1 tbsp rosemary
4 pork chops
1 tbsp oil
2 med red apples – peeled and cut into ½ inch pieces
1 ½ cup chicken broth
1/3 cup apricot jam
¼ cup brandy
¼ tsp ground cinnamon
Combine brown sugar, kosher salt, and rosemary in small bowl and stir together. Coat the pork chops on both sides with mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 min. Rinse the chops and pat dry. (It is actually important to do this. I [Leeann] didn't think it was until I put the highly-sugared chops into hot oil. Nothing like the smell and smoke of burning sugar in ones kitchen for ambiance!)
Season chops on both sides with pepper. Grease large skillet with oil, add the chops, and cook thoroughly. Transfer chops to a plate and cover with foil.
Add apples to skillet and cook stirring gently to brown slightly. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 min. Uncover chops and top with apples.
2 tbsp firmly packed dark brown sugar
1 tbsp plus 1 tsp kosher salt
1 tbsp rosemary
4 pork chops
1 tbsp oil
2 med red apples – peeled and cut into ½ inch pieces
1 ½ cup chicken broth
1/3 cup apricot jam
¼ cup brandy
¼ tsp ground cinnamon
Combine brown sugar, kosher salt, and rosemary in small bowl and stir together. Coat the pork chops on both sides with mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 min. Rinse the chops and pat dry. (It is actually important to do this. I [Leeann] didn't think it was until I put the highly-sugared chops into hot oil. Nothing like the smell and smoke of burning sugar in ones kitchen for ambiance!)
Season chops on both sides with pepper. Grease large skillet with oil, add the chops, and cook thoroughly. Transfer chops to a plate and cover with foil.
Add apples to skillet and cook stirring gently to brown slightly. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 min. Uncover chops and top with apples.
Chicken Jack Verde
A simple, tasty recipe that can easily be jazzed up with canned green chilies or home-roasted chilies, if available/desired.
3 large chicken breasts
1 medium can salsa verde
jack cheese
Preheat oven to 400. Split chicken breasts and arrange on oiled 9x9 glass plan. Bake for 20 minutes. Remove from oven and cover chicken with salsa verde. Cook for 15 minutes; add a thick layer of jack cheese on top. Cook for 5 minutes or until cheese is thoroughly melted. Great with stuffing on the side!
3 large chicken breasts
1 medium can salsa verde
jack cheese
Preheat oven to 400. Split chicken breasts and arrange on oiled 9x9 glass plan. Bake for 20 minutes. Remove from oven and cover chicken with salsa verde. Cook for 15 minutes; add a thick layer of jack cheese on top. Cook for 5 minutes or until cheese is thoroughly melted. Great with stuffing on the side!
Sweet Potato Casserole
After a way-too-long sabbatical, we’re back – just in time for the holidays!
This is a family favorite of Sarah’s.
SENATOR RUSSELL'S SWEET POTATO CASSEROLE
3 c. cooked, mashed sweet potatoes
1 tsp. vanilla
1/2 c. milk
1/3 c. sugar
1/2 c. melted margarine
2 eggs
Beat with electric mixer the mashed sweet potatoes, sugar, eggs, vanilla, milk and margarine. Put into greased 2 quart casserole dish. Add topping:
1 c. brown sugar
1/3 c. flour
1/3 c. margarine
1 c. pecans
Mix until crumbly, then add nuts last. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 minutes.
This is a family favorite of Sarah’s.
SENATOR RUSSELL'S SWEET POTATO CASSEROLE
3 c. cooked, mashed sweet potatoes
1 tsp. vanilla
1/2 c. milk
1/3 c. sugar
1/2 c. melted margarine
2 eggs
Beat with electric mixer the mashed sweet potatoes, sugar, eggs, vanilla, milk and margarine. Put into greased 2 quart casserole dish. Add topping:
1 c. brown sugar
1/3 c. flour
1/3 c. margarine
1 c. pecans
Mix until crumbly, then add nuts last. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 minutes.
Tangy Pork Kabobs
This was an instant hit at our house recently. We didn’t even pre-marinate the meat, but threw that all on about 20 minutes before cooking. We also made up the baking option because it was raining the day we wanted to make this, and I think it was better than grilling (but I will have to test that theory).
The sweet/tangy thing works really, really, REALLY well.
Cut 2 one pound pork tenderloins into 1 inch cubes. Marinate overnight in:
3 tablespoons honey
2 tablespoons onion powder
2 tablespoons soy sauce
Before cooking, prepare the horseradish raspberry sauce as follows in a small mixing bowl:
1 18 ounce jar seedless raspberry preserves, warmed
¼ cup red wine vinegar
3 tablespoons prepared horseradish
2 tablespoons soy sauce
3 teaspoons garlic powder
1 ½ teaspoons ketchup
For grilling: Coat grill tack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade. Sprinkle pork lightly with seasoned salt and pepper; thread pork onto metal or soaked wooden skewers. Grill kabobs 8-10 minutes, brushing occasionally with sauce.
For baking: Preheat oven to 400. Drain and discard marinade. Sprinkle pork lightly with seasoned salt and pepper; thread pork onto metal skewers and rest on any baking pan with an edge. Bake for 30 minutes or until done, brushing on sauce and turning throughout.
Baked Teriyaki Chicken
Very tender!! Lee and Sarah had it with pirogues, peas and carrots which made a yummy Saturday night meal.
Ingredients
1 tblsp cornstarchd
1 tblsp cold water
1/2 cup wite sugar
1/2 cup soy sauce
1/4 cup cider vinegar
2 cloves garlic - minced
1/4 tsp ground pepper
6-12 chicken thighs
Directions
1. In a small saucepan over low heat, combine everything but the chicken. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425.
3. Place chicken in a lightly greased backing dish. Brush chicken with the sauce on both sides.
4. Brush with sauce every 15 min; turning pieces over each basting.
Ingredients
1 tblsp cornstarchd
1 tblsp cold water
1/2 cup wite sugar
1/2 cup soy sauce
1/4 cup cider vinegar
2 cloves garlic - minced
1/4 tsp ground pepper
6-12 chicken thighs
Directions
1. In a small saucepan over low heat, combine everything but the chicken. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425.
3. Place chicken in a lightly greased backing dish. Brush chicken with the sauce on both sides.
4. Brush with sauce every 15 min; turning pieces over each basting.
Irish Cream Bars
Just in time for St. Patrick's Day... I (Leeann) made this Friday, and it turned out to be a splendid crowd-pleaser! It’s heavy enough that you don’t have to make a lot of it because one bar per person is plenty (usually), but it is a delectable post-dinner treat that goes wonderfully with coffee. My people knew what they were doing when they invited Irish cream.
Heat oven to 350. Mix together the following until a soft dough forms:
¾ cup flour
½ cup butter or margarine, softened (I used butter)
¼ cup powdered sugar (we didn’t have it, so I substituted 1/8 cup of white sugar)
2 tablespoons unsweetened baking cocoa
Press crust into ungreased square pan and bake for 10 minutes.
While that’s cooking, combine:
¾ cup sour cream
½ cup granulated sugar
1/3 cup Irish cream (and an extra splash for good measure)
1 tablespoon flour
1 teaspoon vanilla (which means 1 tablespoon if you’re me)
1 egg
Whisk together until blended. Pour over baked crust, and return to oven for 15-20 minutes or until filling is set. Cool, then refrigerate until firm (2 hours recommended before cutting).
Garnish with whipped cream and chocolate sprinkles if desired.
Heat oven to 350. Mix together the following until a soft dough forms:
¾ cup flour
½ cup butter or margarine, softened (I used butter)
¼ cup powdered sugar (we didn’t have it, so I substituted 1/8 cup of white sugar)
2 tablespoons unsweetened baking cocoa
Press crust into ungreased square pan and bake for 10 minutes.
While that’s cooking, combine:
¾ cup sour cream
½ cup granulated sugar
1/3 cup Irish cream (and an extra splash for good measure)
1 tablespoon flour
1 teaspoon vanilla (which means 1 tablespoon if you’re me)
1 egg
Whisk together until blended. Pour over baked crust, and return to oven for 15-20 minutes or until filling is set. Cool, then refrigerate until firm (2 hours recommended before cutting).
Garnish with whipped cream and chocolate sprinkles if desired.
Baked Lemon Chicken
If you are like our household and accidentally buy extra lemons and have no idea what to do with them, here is a great recipe! Or if you just like a really moist, easy baked chicken recipe this is the one for you. :-D
INGREDIENTS
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
3 lemons
2 tablespoons olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Stuff chicken with quartered 3rd lemon.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours (or until reaches 180 degrees), or until juices run clear, basting several times with the remaining oil mixture.
So You Had a Bad Day, You Have a Cold, and It’s Winter Soup
The name of this recipe is a work in progress (in case you couldn’t tell), and the whole concept is rather flexible, but it is a good base to play around with if you need to clear your sinuses out.
In large pot, combine over medium high heat:
1 box chicken broth
2 cups water
1 T dried oregano
1 T dried basil
Dash of thyme
2 T cayenne pepper (because we’re tough like that)
2 T red
Combine the above and bring to a boil. Wusses should cut down those last two ingredients by half (at least). Bring down to medium heat and add:
1 can white beans, drained
1 can tomatoes, drained and cut into bite-sized pieces
3 cloves garlic, pressed
Simmer at least 10 minutes. About 10 minutes before serving, turn up heat to bring to boil, add one package of dry tortellini, and cover. Check tortellini to make sure they are cooked through before serving.
Fish and Chips
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.
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!
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