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arrow right adam's ribs

Adam's RibsSubmitted to recipegoldmine.com from the kitchen of Judy Wilson8 country style pork spare ribsDr. Pepper?, NOT diet5 garlic cloves, slightly smashed1 tablespoon liquid smoke1 large onion, quarteredYour favorite BBQ saucePlace ribs in large stockpot. Pour Dr. Pepper? over ribs to cover. Add garlic, liquid smoke and onion. Bring to boil, lower to simmer and cook until ribs are tender.Place ribs in baking pan. Pour BBQ sauce over ribs. Bake at 350 degrees F for about 30 to 45 minutes, or they can be put on a BBQ grill.

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arrow right One-Pan Turkey 'n' Stuffing

One Pan Turkey 'n' Stuffing1 cup biscuit mix1 1/4 cups milk3 eggs1 teaspoon parsley flakes1 teaspoon dried sage leaves or 3/4 teaspoon ground sage1/2 teaspoon salt1/2 teaspoon poultry seasoning1/8 teaspoon pepper2 cups cut-up cooked turkey1 cup chopped celery1/2 cup finely chopped onionHeat oven to 400 degrees F.Saut? celery and onion in butter.Grease a 10 x 6-inch or 11 x 7-inch baking dish.Mix baking mix, milk, eggs, parsley, sage, thyme, salt, poultry seasoning and pepper in a dish with fork until batter is of uniform color (batter will be lumpy). Stir in remaining ingredients. Bake until golden brown and knife inserted in center comes out clean. Bake in a 10-inch dish for 35 to 40 minutes; in an 11-inch dish for 30 to 35 minutes.

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arrow right shake 'em up mix for ribs

Shake 'em Up Mix for RibsLike Shake 'n' Bake.2 to 3 pounds ribs2 teaspoons vegetable oil1 cup bread crumbs1 cup flour1/4 cup dried minced onion2 tablespoons parsley1 teaspoon salt1/2 teaspoon poultry seasoning1/2 teaspoon garlic powder1/2 teaspoon paprika1/2 teaspoon pepper1 teaspoon Tabasco1 cup tomato juicePreheat oven to 425 degrees F.Cut ribs into 2-inch pieces and brush them with a teaspoon or two of vegetable oil.Combine crumbs, flour and spices in a paper bag; add ribs and shake them in the seasonings. Spread the ribs in a greased baking dish and sprinkle the Tabasco sauce on top. Bake uncovered for 45 minutes.Baste the ribs once or twice while baking and cover the baking dish with aluminum foil if the ribs are browning too quickly. Make a sauce from the cooking liquid by adding the tomato juice right after you remove the ribs from the pan.

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arrow right durkee's sauce

Durkee's Sauce1/2 cup cold water4 tablespoons cornstarch1/2 cup plus 2 tablespoons dark vinegar2 tablespoons salt1/2 cup granulated sugar1 egg4 tablespoons prepared mustard4 tablespoons margarine, cut into tiny bitsPut all the ingredients into a blender and blend until very smooth.Put blender contents in top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes, until thickened and smooth.Return mixture to blender and blend at high speed for 30 seconds or until smooth.Put sauce into a covered container and refrigerate for 24 hours before using.This will keep refrigerated for up to 3 months.

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arrow right entenmann's pound cake

Entenmann's Pound CakePosted by bettyboop50 at recipegoldmine.com May 11, 2001Source: I Dunno4 Recipes1/2 pound butter2 cups powdered sugar3 large eggs1 2/3 cups flour1 tablespoon lemon extract or vanilla extractPreheat oven to 325 degrees F. Spray an 8 1/2-inch loaf dish with Pam.Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add second egg and half of remaining flour and beat 2 minutes. Add 3rd egg and rest of flour and extract, beating 2 minutes.Spread thick and creamy batter evenly in prepared loaf dish.Bake 65 minutes or until tester inserted into center comes out clean. Cool in baking pan on wire rack 30 minutes. Remove from pan. Slice 1/2-inch thick.If freezing, be sure to slice before freezing loaf. Thaw. Use within 6 months.

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arrow right bailey's irish cream liqueur

Bailey's Irish Cream Liqueur1 3/4 cups Irish whiskey1 teaspoon instant coffee1 (14 ounce) can condensed milk1 cup whipping or light cream2 tablespoons chocolate-flavored syrup4 eggs1 teaspoon vanilla extract1/2 teaspoon almond extractIn blender container combine all ingredients and blend until smooth. Serve over ice, if desired. Store in a tightly covered container in refrigerator where it can be stored up to one month. Stir before serving.Makes 5 cups.

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arrow right lipton's onion soup and dip mix

Lipton's Onion Soup and Dip Mix3/4 cup dry minced onion 1/3 cup beef bouillon powder 4 teaspoons onion powder 1/4 teaspoon crushed celery seed 1/4 teaspoon granulated sugarCombine all ingredients. Store in an airtight container.About 5 tablespoons of mix are equal to 1 (1.25 ounce) package.Onion Dip: Mix 5 tablespoons dip mix with one pint sour cream.

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arrow right mrs. field's pecan pie brownies

Mrs. Field's Pecan Pie Brownies1/2 cup vegetable shortening 1/2 cup brown sugar 2 tablespoons molasses 2 tablespoons dark Karo syrup 2 egg yolks, beaten1 1/2 cups flour 1 teaspoon vanilla extract1/4 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup pecan pieces 16 pecan halves 1 tablespoon dark Karo syrup (for pecan halves) Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside.Beat shortening with brown sugar until creamy. Add molasses, 2 tablespoons dark Karo syrup and pecan pieces; blend. Beat in egg yolks and vanilla extract.Measure flour, add baking powder, baking soda, and salt.To batter slowly mix in dry ingredients until all ingredients are blended well.Place in an 8-inch square greased baking pan. Top batter with arranged pecan halves that have been mixed with the dark Karo syrup. Place baking pan in a preheated oven at 350 degrees F for 25 to 30 minutes.

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arrow right paul prudhomme's blackened blend

Paul Prudhomme's Blackened BlendUse this for fish, meat and fowl.Posted by CookinMom at recipegoldmine.com May 4, 20011 tablespoon sweet paprika2 1/2 teaspoons salt1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon ground red pepper (cayenne)3/4 teaspoon white pepper3/4 teaspoon black pepper1/2 teaspoon dried thyme leaves1/2 teaspoon dried oregano leavesMix all ingredients well.This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking.

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arrow right paul prudhomme's seasoning

Paul Prudhomme's SeasoningPosted by LladyRusty at recipegoldmine.comSource: Posted by Tom, N. Calif - 1/4/001 tablespoon paprika, sweet2 1/2 teaspoons salt1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon ground red pepper (cayenne)3/4 teaspoon white pepper3/4 teaspoon black pepper1/2 teaspoon dried thyme leaves1/2 teaspoon dried oregano leavesMix all ingredients well.This seasoning is fantastic when used on not only fish, but chicken and steak as well.Dip the meats in melted butter and then into this mix before cooking.Servings: 24

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arrow right shake 'em up mix for ribs

Shake 'em Up Mix for RibsLike Shake 'n' Bake.2 to 3 pounds ribs2 teaspoons vegetable oil1 cup bread crumbs1 cup flour1/4 cup dried minced onion2 tablespoons parsley1 teaspoon salt1/2 teaspoon poultry seasoning1/2 teaspoon garlic powder1/2 teaspoon paprika1/2 teaspoon pepper1 teaspoon Tabasco1 cup tomato juicePreheat oven to 425 degrees F.Cut ribs into 2-inch pieces and brush them with a teaspoon or two of vegetable oil.Combine crumbs, flour and spices in a paper bag; add ribs and shake them in the seasonings. Spread the ribs in a greased baking dish and sprinkle the Tabasco sauce on top. Bake uncovered for 45 minutes.Baste the ribs once or twice while baking and cover the baking dish with aluminum foil if the ribs are browning too quickly. Make a sauce from the cooking liquid by adding the tomato juice right after you remove the ribs from the pan.

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arrow right durkee's sauce

Durkee's Sauce1/2 cup cold water4 tablespoons cornstarch1/2 cup plus 2 tablespoons dark vinegar2 tablespoons salt1/2 cup granulated sugar1 egg4 tablespoons prepared mustard4 tablespoons margarine, cut into tiny bitsPut all the ingredients into a blender and blend until very smooth.Put blender contents in top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes, until thickened and smooth.Return mixture to blender and blend at high speed for 30 seconds or until smooth.Put sauce into a covered container and refrigerate for 24 hours before using.This will keep refrigerated for up to 3 months.

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arrow right entenmann's chocolate chip cookies

Entenmann's Chocolate Chip CookiesPosted by Jaci at recipegoldmine.com 10/2/2001 5:11 pmSource: TSR Clone Board - Author: dgsg022 Member posted June 25, 20011 1/3 cups flour1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup corn oil margarine, softened1/4 cup packed brown sugar2 teaspoons vanilla extract3 tablespoons honey1/4 cup granulated sugar1 egg beaten1 1/4 cups semi-sweet chocolate chips (I double it) In small bowl mix flour, baking soda and salt. In large bowl add sugar, brown sugar, vanilla and honey and beat until creamy. Add egg mix, then add flour until thoroughly blended. Add chocolate chips and blend. Bake at 400 degrees F for 6 to 7 minutes.

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arrow right entenmann's pound cake

Entenmann's Pound CakePosted by bettyboop50 at recipegoldmine.com May 11, 2001Source: I Dunno4 Recipes1/2 pound butter2 cups powdered sugar3 large eggs1 2/3 cups flour1 tablespoon lemon extract or vanilla extractPreheat oven to 325 degrees F. Spray an 8 1/2-inch loaf dish with Pam.Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add second egg and half of remaining flour and beat 2 minutes. Add 3rd egg and rest of flour and extract, beating 2 minutes.Spread thick and creamy batter evenly in prepared loaf dish.Bake 65 minutes or until tester inserted into center comes out clean. Cool in baking pan on wire rack 30 minutes. Remove from pan. Slice 1/2-inch thick.If freezing, be sure to slice before freezing loaf. Thaw. Use within 6 months.

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arrow right bailey's irish cream

Bailey's Irish Cream1 pint whipping cream 1 (14 ounce) can sweetened condensed milk 3 eggs 1 cup blended whiskey 1 teaspoon vanilla extract1/4 teaspoon almond extract1/2 cup rum3/4 teaspoon coconut flavoring3 tablespoons Hershey's chocolate syrupBeat first 3 ingredients in large bowl. Blend in remaining ingredients.Tip: Can substitute coconut extract for vanilla in Bailey's.

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