BBQ Sauce like Kenny Rogers

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
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—–WALDINE VAN GEFFEN VGHC42A—–
1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cups Light brown sugar — pack
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer to
top of double boiler over simmering watr if to be used as a basting
sauce for ribs or chicken during baking; or cool sauce and refrigerate
covered to use in 30 days. Sauce freezes well. Source: Gloria Pitzer.

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BBQ RIBS 1991 WORLD BBQ/DRY RUB MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DRY RUB-
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Ground black pepper
1 t Cayenne
SAUCE-
6 tb Salt
6 tb Black pepper
6 ts Chili powder
4 c Ketchup
4 c White vinegar
4 c Water
1 lg Yellow onion — diced
1/2 c Sorghum molasses

DRY RUB DIRECTIONS: Mix in jar, cover and shake well
to mix. Sprinkle rub liberally on ribs. Allow to
stand 20 to 30 minutes at room temperature until rub
appears wet. RIB SMOKING DIRECTIONS: Prepare smoker
for long, slow cooking using hickory chips for flavor.
Cook ribs, bone side down at 230 degrees for 2 hours
using indirect heat. Turn and cook 1 more hour. During
last 15 minutes, baste with BBQ sauce diluted by 1/2
with water. Serve ribs with warm undiluted sauce on
the side. BBQ SAUCE DIRECTIONS: Combine all
ingredients in a large saucepan. Bring to a rolling
boil, reduce heat and simmer for 1-1/2 hours, stirring
every 10 minutes or so. Pour into steralized jars,
seal and let stand for 2 to 6 weeks before using.
Winner David Burks

Recipe By :

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Title: Baja Seafood Stew
Categories: Stews, Seafood, Vegetables, Fish
Yield: 6 servings

1/2 c Onion; Chopped, 1 Medium 1 ts Basil Leaves; Dried
1/2 c Green Chiles; Chopped 1 ts Salt
2 ea Cloves Garlic;Finely Chopped 1/2 ts Pepper
1/4 c Olive Oil 1/2 ts Oregano Leaves; Dried
2 c White Wine; Dry 28 oz Italian Plum Tomatoes; *
1 tb Orange Peel; Grated 24 ea Soft-shell Clams; Scrubbed
1 1/2 c Orange Juice 1 1/2 lb Shrimp; Raw, Shelled, Med.
1 tb Sugar 1 lb Fish; **
1 tb Cilantro; Fresh, Snipped 6 oz Crabmeat; Frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
half. ** The following fish can be used: cod, sea bass, mahimahi or
red
snapper fillets that are cut into 1-inch pieces. *** Crabmeat should
be thawed, drained and cartilage removed.
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Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until
onion is tender. Stir in remaining ingredients except seafood. Heat to
boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover
and simmer until clams open, 5 to 10 minutes. (Discard any clams that have
not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling;
reduce heat. Cover and simmer until shrimp are pink and fish flakes easily
with fork, 4 to 5 minutes.

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CORIANDER FISH (BHARIA MACHLI)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Sole, flounder, rock cod, or
Other white f
8 Cloves garlic
3 Hot chillies
1 Inch ginger
1 md Bunch coriander
1 tb Coriander seeds
1 t Brown sugar
1 t Turmeric
1/2 ts Black mustard
1/2 ts Fenugreek seeds
1 tb Salt
1/2 c Lemon juice
1/2 c Vegetable oil
2 c Chopped onion
1 c Chopped tomato
1/2 ts Garam Masala

1. Wash and pat dry fish. Sprinkle 1t salt inside and
set aside. Preheat oven to 400f
2. Blend garlic, chili, ginger, 1/2 the corriander,
corriander seeds, brown sugar, turmeric, mustard
seeds, fenugreek seeds, salt and lemon juice till it
all becomes a smooth paste (add some water if needed.)
3. Fry onions till they are soft and golden brown. 4.
Add the blended masala and cook till most of the
liquid is gone and it starts to leave the sides of the
pan. 5. Add the tomatoes and Garam Masala. Fry for 2
minutes more and remove. 6. Coat one side of fish,
stuff 1 1/2 cups inside. Close opening, spread the
rest of the masala over it. Cover tightly and bake
for about 25 minutes.
7. Grill for 1 or 2 minutes in broiler and sprinkle
the remaining coriander.

Recipe By : Somesh Rao

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BUTTERNUT SQUASH, CARROT PARSNIP RAGOUT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Olive oil
3 c Peeled and cubed butternut
Squash (about 1 lb)
Salt freshly ground black
Pepper
1 1/4 c Defatted reduced-sodium
Chicken stock
1 tb Butter
2 c Peeled, diced carrots
2 c Peeled, diced parsnips
1 t Sugar
2 lg Leeks, trimmed (all but 2″
Of green removed), cleaned
And chopped
Freshly grated nutmeg to
Taste

Preheat oven to 350 degrees. In a shallow roasting
pan on the stovetop, heat
olive oil over medium heat. Add squash, season with
salt and pepper and toss
gently. Add 1/2 c of the stock and transfer the pan
to the oven. Bake for 15 minutes, or until squash is
just tender; do not over cook. Meanwhile, in
a large nonstick skillet, heat butter oven medium
heat. Add carrots, parsnips, sugar and salt and
pepper to taste; cook until the vegetables are lightly
browned, about 3 minutes. Add 1/2 c of the stock,
cover the pan and
simmer until tender, about 10 minutes. Transfer to a
dish and set aside. Add
leeks and the remaining 1/4 c stock to the skillet,
season with salt and pepper, cover the pan and simmer
until tender, about 10 minutes. Add the reserved
squash, carrots and parsnips and toss gently. Taste
and adjust seasonings, adding a grating of nutmeg.
Simmer for an additional 3 to 4 minutes to warm
through before serving.

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Title: MALTESE ALMOND CAKES (KWARESIMAL FOR LENT)
Categories: Cookies, Maltese, Holiday
Yield: 60 slices

1 1/8 c Almonds, slivered;blanched
-10 oz
3 1/2 c Flour; sifted
1 1/2 c Sugar; up to 1 13/4 cups
1 ts Cinnamon
2 ts Orange extract
2 ea Lemon; grated rind of
2 ea Oranges; grated rind of -OR-
2 ea -Tangerines
1 1/2 c -Water; approximately

———————————-OPTIONAL———————————-
Honey
Almonds; toasted ,slivered

Toast the almonds on baking sheet for about 5 minutes at 400F. Reset
the oven for 350F. Grind one-third of the almonds.
Mix the ground almonds with the flour, sugar, and cinnamon. Add the
orange extract and the rinds. Mix well. Blend in the slivered
almonds. Gradually, add enough water to make a stiff dough (the dough
will be sticky). Form the dough into cake about 7 inches long, 2
inches wide and 1 inch thick. Bake for 35 minutes.
Optional: While they are still hot, brush the Kwaresimal with honey,
and sprinkle with slivered toasted almonds.
Let the cakes cool for about 20 minutes, then with a serrated knife
cut them into slices about 3/8 inch thick.
Variations: Here are a few of the classic variations:
Hazelnuts can be substituted for the almonds.
You can if you prefer all of the nuts, or fewer of them.
You can also insert some whole blanched almonds. Remember the more
nuts you grind to a powder, the more liquid you will need to make the
dough; and the fewer nuts you grind, the less liquid.
In Malta these cakes would often be made with orange-flower water,
which is hard to obtain here. Orange extract or liqueur (or other
liqueur or rum) can be used as a part of the liquid.

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DEVILLED CHEESE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, halved
6 fl Milk
12 oz Grated Applewood smoked
-Cheddar cheese
6 ts Plain flour
1 t Prepared mustard
2 ts Worcestershire sauce
2 ts Horseradish relish
Cubes of ham and toasted
-granary bread, to serve

Method:

Rub the inside of the the fondue pot with the cut
clove of garlic, then add milk and heat until
bubbling. Toss cheese in flour, then add to the pot
and stir all the time over a low heat until it is
melted and the mixture is thick and smooth. Stir in
mustard, Worcestershire sauce and horseradish relish.
Serve with cubes of ham and cubes of toasted granary
bread.

(Serves 4-6)

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OREGANATO BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Flour, bread
3/4 Polenta — uncooked
6 pt Parsley flakes [dry]
3 pt Garlic — crushed
2 pk Yeast
2 pt Salt, preferably
4 pt Oregano — dried
3 Water

1/2 ea
Pepper; coarse black
Proof yeast in 4 T of the water. Mix all the dry
ingredients in a bowl, then add the liquids. Turn the
dough onto a floured surface and knead it for 10-12
minutes.The dough should have a coarse look, but will
be cohesive, stretchy, tacky but not sticky, and
resilient. Allow the dough to rise for about 1-1/2
hours (until double in size). Punch it down, and allow
it to rise again for 1-1 1/2 hours. Punch it down
again. Cut the dough into two (2) pieces and form into
rounds or french loaves. Allow to proof for 1 hour,
then bake like french breads in a 350 oven with steam
or spray for 45 minutes. Cool before cutting.

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2/3 c. water
1/4 c. white wine vinegar
3 T. powdered fruit pectin
1 T. snipped fresh dill
1 t. sugar
1/4 t. garlic powder
1/4 t. dry mustard
1/4 t. pepper
In a screw-top jar, combine all ingredients. Cover; shake. Chill up to 3
days. Shake before serving. Makes 1 1/4 cups.

Title: MALABAR CURRY POWDER
Categories: Spices, Oriental
Yield: 1 batch

34 g Tamarind
44 g Onion
20 g Coriander
5 g Cayenne
3 g Turmeric
2 g Cumin
3 g Fenugreek
2 g Black pepper
2 g Mustard, powdered

Grind all ingredients together. Makes about a quarter
pound.

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