Don't be afraid of all the garlic in this! It gets really mild from the long cooking process and gives the meat a wonderful flavor. This is a favorite for me, and I hope it will be for you, too. Different brands of beer will give you different amounts of sweetness ranging from bitter to malty (common beer characters). Try going with less sugar until you know how your beer will taste (as most of them add some amount of sweetness regardless).
This has been a family favourite for more than 20 years. Lucky it's fast and very easy to make. Serve over mashed potatoes, wide egg noodles or rice so you don't waste any of the sauce. Please use good quality beef. In Australia, I use rump steak. The cooking time isn't long enough for cheap meat to become tender.
I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.
I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor.
Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.
Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.
I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.
A fun dinner on a stick. I like to add different veggies depending on what I have on hand. If you use wooden skewers, be sure to soak them in water for about 30 minutes first. From Betty Crocker Quick To Fix.
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.
Whether it's at home or in restaurants, We are always spoiled by good, fresh, Caesar dressing. This recipe sounded too good to be true, so curiosity got the better of me and I dared to try it. P.S.The garlic croutons that top this classic salad are wonderful, as is the anchovy-infused, very creamy dressing.
Oh My!! This was so good. We watched Ina make it on Barefoot Contessa and decided to try it. I used 1% milk and that was fine. This is what mac and cheese is suppose to taste like. It's a perfect comfort food. Loved it. It is great for both kids and adults. I actually make it in individual ramekins for a party. Adults are more apt to eat it this way -- especially when there are kids around.
Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods)
This is my "tradmark" Christmas Eve Dinner. DH won't even order prime rib in a restaurant anymore, because he prefers mine. Its a super easy recipe, great for dinner parties, but DO NOT alter cooking times or directions. And DO NOT carve until just before serving. Here NEEDS a clarification!!! The salt is only intended to produce a shell to keep the moisture in. It's not intended to be consumed unless of course you like extremely salty foods. AFTER the roast has rested for 15 mins. Lightly scrape the salt away but not so much that you remove all the seasonings