Pork Ribs with Ginger Pineapple and BBQ Sauce Recipe
| Barbecue
Type: Pork Ribs with Ginger Pineapple and BBQ Sauce Free Cooking Recipe - Barbecue This is a good one! Ingredients / Directions 4 lbs pork ribs1/4 cup(s) green onionschopped3 garlic cloves3 jalapeno peppers1/4 cup(s) green chile peppers1 tbsp ground allspice1 tbsp Jamaican Jerk1 tbsp
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herb garden salsa
| General Recipes
Cooking receipe to make herb garden salsa under category General Recipes. You may find some video clips related to this receipe below.herb garden salsa1 clove garlic1/2 1 small green chilli deseeded6 sprigs flat leaf parsley6 sprigs coriander2 sprigs mintfinely grated zest and juice of 1 lime23 tbsp
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Back Ribs with Spicy Fireworks Rub Recipe
| Barbecue
Type: Back Ribs with Spicy Fireworks Rub Free Cooking Recipe - Barbecue Check out the travel channel! Ingredients / Directions Prepare a medium-hot firebanking coals in 2 to 3 kettle-style grills. Place ribsnot overlappingover indirect heat on each grill (rib racks may be helpful in e
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Mango Chuhai Cocktail Japanese Mango Shochu Cocktail Japanese cooking recipe
| Japanese
Ingredients 1/4 cup shochu 1/4 cup mango nectar or mango juice 3/4 cup club soda 1 lemon twist or lime twist Directions 1Fill a large glass 1/3 to 1/2 with ice and pour in shochu, mango nectar, and top off with club soda. Place a twist of lemon or lime.View related video clips[tubepress mode='ta
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Type: Rhubarb Almond Cobbler Free Cooking Recipe – Pies And Pastries
This is a good one!
Ingredients / Directions
1 cup(s) granulated sugar
6 cup(s)s fresh rhubarb
cut into 1/2-inch pieces or frozen
2 tablespoons all-purpose flour
1/2 cup(s) toasted slivered almonds or pecans
1 cup(s) all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup(s) butter or margarine
1/4 cup(s) milk
1/2 cup(s) water
2 tablespoons butter or margarine
2 tablespoons granulated sugar
1/4 teaspoon salt
1 slightly beaten egg
Light cream or vanilla ice cream In a large saucepan
combine 1/2 cup(s) of the sugar and 1/2 cup(s) water. Bring to boiling; add fresh or frozen (undrained) rhubarb. Reduce heat; cover and simmer for 5 minutes or until tender.
Combine remaining 1/2 cup(s) sugar and the 2 tablespoons flour. Add to rhubarb mixture. Cook and stir until thickened and bubbly. Stir in the 2 tablespoons butter and almonds. Keep hot. Meanwhile
thoroughly stir together the 1 cup(s) flour
2 tablespoons sugar
baking powder and salt. Cut in the 1/4 cup(s) butter until mixture resembles coarse crumbs.
Combine egg and milk; add all at once to dry ingredients
stirring just to moisten. Turn hot rhubarb into a 1 1/2-quart casserole. Quickly spoon biscuit topper in 6 mounds atop rhubarb. Bake at 400 degrees F about 20 minutes or until biscuit mounds are golden.
Serve warm with cream or ice cream.
Makes 6 servings.
