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Reply
| | From:  Genie· (Original Message) | Sent: 10/9/2007 9:07 PM |
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Reply
| | | From: Genie· | Sent: 5/27/2008 9:54 PM |
Olive Garden Copycat Zuppa Toscana ---sonja
source: www.recipezaar.com
This is a clone of the Olive Garden Zuppa Toscana. Tried and true.
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half,and then in 1/4 inch
slices
1 large onion, chopped
1/2 can oscar meyer bacon bits
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
4-6 servings
1 hour 20 minutes 20 mins prep
Cook sausage in a 300°F oven for approximately 30 minutes.
Drain sausages on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook
on
medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
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Reply
| | | From: Genie· | Sent: 5/27/2008 9:55 PM |
Gram's Ham Balls---Dutchie
3/4 pound ground ham
1 teaspoon salt
Dash of pepper
1/2 cup fine cracker crumbs
3/4 pound ground beef
3 Tablespoons chopped onion
1 egg
3/4 cup milk
Sauce:
1 cup brown sugar
1/2 cup vinegar
1 teaspoon mustard Mix all ingredients together and form into balls. Bake at 350 degrees for 20 minutes. Prepare sauce by bringing sauce ingredients to a boil. Pour sauce over the top of balls. Bake 25 minutes longer.
***
Red Rooster Inn
Hillsboro, Illinois
Specialty Recipe
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Reply
| | | From: Genie· | Sent: 5/27/2008 9:55 PM |
Country Junction Restaurant Raspberry Chipotle Glazed Pork Tenderloin Source: Sue Krapfl, Country Junction Restaurant, Dyersville, Iowa Pork tenderloin
Olive oil
8 garlic cloves
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary In a food processor, combine the olive oil, garlic cloves and herbs. Process until smooth, adding enough olive oil to make it a spreadable consistency. Sear the tenderloin on all sides, and rub the above mixture over the pork tenderloin. Roast at 250 degrees F until the internal temperature is about 140o, about 40-45 minutes. About 5 minutes before removing the pork tenderloins from the oven, spread the raspberry chipotle glaze over the top of the tenderloin. Slice the tenderloin to serve and drizzle with leftover glaze. Raspberry Chipotle Glaze
1 tablespoon olive oil
1/2 cup small diced onions
2 teaspoons minced garlic
2 teaspoons chopped chipotle chiles
2 pints fresh raspberries
1/2 cup raspberry vinegar
3/4 cup granulated sugar Heat onions and olive oil in a saucepan until the onions are soft and tender. Add garlic to the pan and sauté 1-2 minutes. Add chipotles, stirring continuously. Add raspberries and cook until soft. Add vinegar and sugar. Bring to a boil. Simmer and stir until thickened. Remove from heat and strain, extracting as much liquid as possible. | |
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Reply
| | | From: Genie· | Sent: 5/27/2008 9:58 PM |
The Olive Garden® Italian Pork Tenderloin - Genie “The menu description says it best: Pork tenderloins marinated in extra-virgin olive oil and fresh rosemary and served with oven-roasted potatoes. This recipe will make four of these,, enough for your entire family to have a delicious meal.�? 4 8-10 ounces pork tenderloins 8 tablespoons extra-virgin olive oil 4 tablespoons garlic, minced 4 tablespoons fresh rosemary, chopped 1/2 teaspoon salt 1/2 teaspoon black pepper prepared veal demi glace sauce 2 medium baking potatoes 4 tablespoons olive oil 1 medium green pepper 1 medium red pepper 1/2 teaspoon salt 2 teaspoon rosemary, chopped 1 teaspoon garlic, minced 1/2 teaspoon salt 4 teaspoons parsley, chopped 1/2 cup Romano cheese 1. Prepare the tenderloins by thawing if frozen, then rinsing with water. Sprinkle them with salt and pepper on all sides. Then , in a large plastic Ziploc bag, combine the olive oil, rosemary, garlic and parsley. Add the pork tenderloins to the bag. Squeeze out excess air and seal. Shake well to marinate the tenderloins. (If you can’t fit all 4 tenderloins in one bag, add half of the ingredients to each bag, and place 2 tenderloins in each bag.) 2. Then, place the bag with the tenderloins in the refrigerator to marinate for at least 2 hours. Occasionally, take out the bag and shake it briefly. 3. While the meat marinates, peel the potatoes and dice them into 1/2 inch pieces. Then core and seed the peppers, using a sharp knife to remove the seeds and the white pith from the inside. Dice the pepper skin into 1/2 inch pieces. Then in a small mixing bowl, add the olive oil, rosemary, salt and pepper. Stir well to mix and combine. Add the potatoes and peppers to the mixture and stir briefly, just to combine. Then cover the bowl tightly with plastic wrap. Place it in the refrigerator until the pork tenderloins are ready. 4. After the meat is done marinating, preheat an outdoor or indoor grill until hot. Also preheat the oven to 350 degrees. When it is hot, remove the tenderloins, from the bag and quickly shake up excess marinade. Then place the tenderloins onto the grill. 5. Also remove the potatoes from the fridge. Transfer them, oil, vegetables and all, to a large baking dish. Then place them in the preheated oven for about ten minutes or until the potatoes are fork tender. 6. Place a meat thermometer into one of the tenderloins. They should cool until the internal temperature is about 165 degrees. When the tenderloins are done cooking, remove them to a paper towel lined plate. 7. When the potatoes are done cooking, remove the baking dish and sprinkle the potatoes with parsley and Romano cheese. 8. Place one cooked pork tenderloin on the side of a dinner plate and place about 1/4 portion of the oven-roasted potatoes on the other side. Place the demi-glace sauce in a medium saucepan and heat over high heat, while stirring, until very hot. Repeat with the remaining ingredients to make 4 plates in all. 9. Once the glaze is hot, pour a portion of it over each pork tenderloin. Garnish each plate with fresh rosemary, and serve immediately. Makes 4 servings. |
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Reply
| | | From: Genie· | Sent: 5/27/2008 9:58 PM |
Olive Garden Zuppa Toscana - BettyGa Ingredients
1 1/2 C. spicy sausage links -- 12
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 C. onions, diced
6 slices bacon
1 1/2 tsp. minced garlic
2 C. kale leaves, cut in half, then sliced
2 T. chicken base
1 qt. Water
1/3 C. heavy whipping cream Procedure
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve. |
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Reply
| | | From: Genie· | Sent: 5/27/2008 9:59 PM |
Plantation's Fried Ribs
INGREDIENTS
Rack of pork ribs
2 cloves garlic, minced or crushed
Salt and pepper to taste
3 eggs
1/2 cup milk
Two cups flour
4 cups canola oil
DIRECTIONS
Season ribs with salt, pepper and garlic. Put rack of ribs in a large pan with 1 1/2 cups water. Bake in a 325 degree oven for 45 minutes. Remove from oven and cool.
Cut rack into individual ribs. Beat eggs and milk together. Dip ribs in milk mixture, then dredge in flour.
Heat canola oil in a heavy pot of deep fat fryer to 375 degrees. Carefully place ribs into oil one at a time and fry until a medium brown crust develops. Carefully remove ribs with long handle tongs and place on paper towels to drain.
Recipe courtesy Drake Jones, Plantation House Restaurant
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:00 PM |
Hard Rock Cafe Baby Rock Watermelon Ribs Source: Los Angeles Times newspaper This makes enough for 4 pounds of ribs. Hard Rock Cafe Watermelon BBQ Sauce
Watermelon rind from about 1/2 of a small watermelon
1 cup dark corn syrup
1/2 cup water
1/4 cup tomato catsup
1/4 cup distilled white vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper To prepare the watermelon rind, cut off the green skin and about 1/2 inch of the hard white part of the rind, keeping the part that is lighter red to white. This is the tender part of the rind. (Avoid using the harder, white rind that is just inside the green skin.) Cut the trimmed rind into chunks or pieces, and purée in a blender or food processor for about 10 seconds only. Strain the liquid from the pulp, and measure 1 cup of strained pulp. In a saucepan, combine the 1 cup of strained pulp with all of the remaining ingredients, and bring this mixture to a boil over high heat. Immediately reduce heat and simmer, covered, for about 1 hour or until the sauce has reached desired thickness. To make the famous ribs Marinate 4 pounds of baby back ribs for two hours minimum - or overnight - in 1 recipe for Watermelon Barbecue Sauce, reserving some sauce (marinade) for basting at grilling time. Bake the marinated ribs, wrapped in foil (seam side up so the package won't leak in the oven), at 300 degrees F for 2 to 2 1/2 hours or until ribs are very tender and the rib meat begins to pull back (about 1/2 inch) from the cut ends of the bone. Remove ribs from foil and place on grill, brushing with reserved marinade - about 2 to 4 minutes per side. Finished ribs should be slightly charred, but not burned. Serve with leftover sauce on the side. | |
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:00 PM |
| Applebee's Baby Back Ribs
3 1 lb. racks pork baby-back ribs, each cut in 1/2
1 c. ketchup
1/4 c. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
Place ribs in a lg. pot with enough water to cover them. Bring
water to a boil, reduce heat, cover and simmer 1 hr., or until
ribs are fork tender.
Mix all the other ingredients together in a med. sauce pan, and
bring to a boil, reduce heat and simmer, uncovered stirring often,
for 30 mins., or until slightly thickened.
Heat broiler, and line broiler with foil for easy cleanup.
Place ribs, meat side down, on broiler pan, brush with 1/2 the
sauce, and broil 4-5" from heat source for 6-7 mins.
Turn ribs over, brush with remaining sauce, and broil 6-7 mins.
longer. or until edges are slightly charred.
Makes 6 servings
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:01 PM |
Applebee's Honey Barbecue Riblets Barbecue Sauce
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor Combine all ingredients in saucepan and simmer for 20 minutes. Riblet (Rib) Preparation: For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees F internal temperature). Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover. Slow cook in 275 degree F oven until meat is tender. Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower the better for this process. Just make sure an internal food temperature of 155°F is maintained. (To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor). When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles." Brush with Honey Barbecue Sauce just before removing for service. Serve with your favorite side dishes. Applebee's serves their ribs with French fries, coleslaw and their special honey barbecue baked beans. | |
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Reply
| | | From: Genie· | Sent: 5/27/2008 10:04 PM |
BB King's BBQ Ribs----Jolene
2 lbs. Pork Loin Ribs
Dry Spice Rub (see recipe below)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 Tbs. Worcestershire sauce
2 Tbs. dried onion
1/4 cup soy sauce
1/4 cup water
Rub the ribs well with some of the Dry Spice Rub & refrigerate, covered, for 4 to 6 hours. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water & 1/2 cup Dry Spice Rub & cook over very low heat for 3 hours. Preheat a grill or smoker over low heat until hot. Add ribs & cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce.
Dry Spice Rub
1 cup chili powder
1 Tbs. garlic granules
1 tsp. onion powder
1/2 tsp. cumin
1 1/2 tsp. salt
2 Tbs. seasoned salt
In a jar combine all ingredients well & store in a dry place, covered, until ready to use.
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