I saw this on Sarah's Secrets on The Food Channel, and it looked great, so I had to try it. She, and then I, adapted it from Elizabeth Karmel's "Girls at the Grill". I have never used it on baby back ribs, but it's also great on 2 racks of full-size spareribs; you just need to double the amount of rub, which is fine, since the excess keeps well in a sealed container.
There are only 4 ingredients in this recipe (well, 6 if you count the salt & pepper)n but this recipe is a hit with everyone--an easy, tasty, addition to a weeknight meal. Just be careful cutting the squash. Recipe comes courtesy Sara Moulton of the Food Network.
What better to cook than something so fast and packed with flavor? I got this recipe from Sara Moulton's show. Instead of pulled rotisserie I just fried chicken breast with adobo. I also omitted the olives since they're not my taste. I almost went into a panic when I thought I lost the recipe. That's how much I love it!
Cream replaces the shortening in these tender biscuits, making them so quick and easy to make. You can freeze these biscuits and bake them later. The original recipe came from Food TV Network; however, I have greatly modified the method of rolling these biscuits, which makes them more tender.
Thank you again, Sara's Secrets! I got this recipe and idea for stuffed crust from Sara Moulton's show on the food network. Made it last week---yielded four little pizzas. I topped two with lots of spinach and fresh thinly sliced seeded roma tomatoes, and the others I made with stuffed crusts and topped with zucchini and tomatoes and cheese. You can also use this dough as a calzone or focaccia dough. You could easily make a batch of this and then freeze it and pull it out whenever you want!
Tonight we had these withour dinner as a side/appetizer type thing. They went over very well! I think these would be just as good if you fried the pierogis and then tossed them with the sauce. This is adapted from a recipe by Sara Moulton.
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