Weber Tangy Barbeque Sauce

Recipe

6 Mar

Title: Weber Tangy Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings

2 tb Butter
3 tb Onion, chopped
1/2 c Celery
2 tb Granulated sugar
2 tb Vinegar
1 tb Worcestershire sauce
1/4 c Lemon juice
1 ts Dry mustard
1 c Ketchup
-salt and pepper to taste

Melt butter in a skillet. Saute onions and celery until
tender. Add remaining ingredients and cook about 15 to 20
minutes so flavors blend. (Makes 1 1/2 cups)

Source: Weber-Stephen Products Company
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Filed under: Misc Recipes

Australian/u.s. Equivalents

Recipe

6 Mar

Title: Australian/u.s. Equivalents
Categories: Info/tips
Yield: 60 servings

1 c 1 c + 2 tb
1 ts 5 ml
1 tb 1 tb + 1-1/2 ts
1 tb 20 ml
1 c 250 ml

Collected from posts. Special thanks to ANNE MACLELLAN for actually
comparing her set of Australian measures.

MMMMM

Filed under: Cooky Bars, Diabetic

Snicker Pie

Recipe

5 Mar

Snicker Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Snicker bars — king size
1 1/2 Tablespoons Half half
1/2 Cup Peanut butter
4 Cups Cool whip
1 Graham cracker crust — deep
Dish or Chocolate crust

In double boiler, melt together snicker bars, peanut butter and half
half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours
before serving. Top with cool whip and chocolate syrup. Liz Jones
(vxrf36b).

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Filed under: Indian, Rice

Bean Delight

Recipe

5 Mar

Pinto Bean Delight.

The first evening I made a pot of plain pinto beans and served that with
fresh bread. The next evening I took the remains of the beans put them
in a pot and added

2 onions sauted in a little stock
1 green pepper sauted in the same stock
Added those to the beans and then added
2 cans tomato sauce..unsalted
1 can frozen corn
Spices
1 T. cumin
2 T. chili powder

I made a very large quanity of beans originally….Maybe 3 pounds. I had
about 2 quarts of beans in liquid left when I started the variation.

Filed under: Breads

Olive Muffins

Recipe

5 Mar

OLIVE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c chopped pitted black olives
: (1-1/4 pounds)
4 c all-purpose flour
1 c grated onion
1 1/2 c olive oil — plus additional
: oil
: to brush muffin tins
3 TB chopped fresh mint — or 2
: teaspoons
: crushed dried mint
2 TB sugar
2 TB double-acting baking powder

Preheat oven to 350F. Rinse olives and drain. Dry on
paper towels. Combine all ingredients, adding baking
powder last. Brush muffin cups with oil and dust with
flour. (Do NOT use paper baking cups.) Bake for 40 to
45 minutes, or until golden. Serve warm. – – – – – – –
~ – – – – – – – – – – Variation: Recipe can be baked
in 9×5 inch loaf pans. Increase baking time by 15
minutes. This recipe can be used to make muffins
or it will make 2 small loaves of bread. This comes
from “The Complete Book of Greek Cooking” (The Recipe
Club of Saint Paul’s Greek Orthodox Cathedral), and
according to the cookbook, it is a specialty from the
island of Cyprus. Recipe By : Mimi Hiller

From: Date:

– – – – – – – – – – – – – – – – – –

Filed under: Misc Recipes

Fried Tortilla Chips

Recipe

5 Mar

Title: FRIED TORTILLA CHIPS
Categories: Appetizers, Mexican
Yield: 4 servings

8 Corn tortillas
Oil

Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour
about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on
medium-high to high heat. When oil is hot enough to make a piece of
tortilla sizzle, add tortilla pieces, a handful at a time, and stir
to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil
with slotted spoon and drain on paper towels.

MMMMM

Filed under: Cookies, Halloween, Holidays

Topping, Low Fat Whipped

Recipe

5 Mar

Title: Topping, Low Fat Whipped
Categories: Desserts Low-cal 999
Servings: 1

1/3 c Evaporated Skim Milk 1/2 t Unfavoured Gelatin
1 T Cold water 1 T Sugar
1/2 t Vanilla Extract 1 t Lemon juice

Chill evaporated milk. Sprinkle gelatin over cold water in small
saucepan, then stir over low heat until dissolved. Add to milk and beat
until stiff. Add sugar, vanilla and lemon juice. Use immediately, or
beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal.

—————————————————————————–

Filed under: Desserts, Frisco, Masterchefs, Wine

California Rarebit

Recipe

5 Mar

Title: California Rarebit
Categories: Cheese Vegetables Main dish
Servings: 4

3 tb Butter
1/2 c White Wine; Dry
2 1/2 c Monterey Jack Cheese; Cubed
1 ea Egg; Lg, Lightly Beaten
1 ts Worcestershire Sauce
1/2 ts Basil; Crushed
2 c Mushrooms; Fresh, Sliced
1/2 ts Garlic Powder

Melt 1 tbl of butter in the top of a double boiler. Add the wine and
heat, then stir in 2 cups of the cheese. Heat until melted. Add a little
of the cheese mixture to the beaten egg and then add the egg mixture back
into the cheese. Cook and stir about 1 minute. Add the Worcestershire
sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in
the remaining butter until just tender then sprinkle with the garlic
powder and remove from the heat. Arrange toast points or triangles on
individual heatproof plates. Spoon the sauce over the toast then top with
the sauteed mushrooms. Sprinkle with the remaining cheese and broil until
bubbly.

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Filed under: Soups

Linguini with Greens and Potatoes

Recipe

5 Mar

Linguini with Greens and Potatoes

Recipe By : Eat More, Weigh Less
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sm new potatoes
1/2 c green beans — cooked
3/4 lb linguini
1/2 c vegetable stock
1/2 c onion — diced
2 tsps garlic — minced
2 tsps red pepper flakes
1 1/2 c plum tomatoes — diced
1/2 c tomato juice
4 c assorted greens
salt and pepper

Cook potatoes until firm-tender (bake, steam or microwave). When cool enough to
handle, cut potatoes into 1-inch chunks. Cook green beans in vegetable stock
and refresh in cold water. Cook pasta. Heat 1/2 c. stock in saute pan; add
onions and cook covered until tender. Add garlic and red pepper flakes and cook
2 minutes. Add tomatoes and tomato liquid, potatoes, greens and green beans and
cook until greens are wilted and potatoes are heated through. Season with salt
and pepper. Toss cooked pasta with warm sauce.

– – – – – – – – – – – – – – – – – –

Per serving: 497 Calories; 2g Fat (4% calories from fat); 16g Protein; 103g
Carbohydrate; 0mg Cholesterol; 413mg Sodium

NOTES : Use escarole, dandelion, arugula, chard or other greens of choice (not
kale).

Filed under: Meats

Olive Dip

Recipe

5 Mar

Title: Olive Dip
Categories: Dips, Cheese/eggs
Yield: 4 servings

1 c Cream Cheese, Softened
1 c Sour Cream
1/4 c Black Olives, Chopped
1/2 ts Garlic Powder
1 ts Dried Parsley, Crushed
2 tb Worcestershire Sauce
1 tb Paprika
1 tb Fresh Parsley, Chopped

Beat the cream cheese to a smooth consistency. Blend in the sour cream and
then the remaining ingredients. Blend well. Cover and chill. Makes about
2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
Root, Potato Chips, Duck Sausage

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Filed under: Appetizers, Vegan, Vegetarian

House Of Munch

Weber Tangy Barbeque Sauce

Australian/u.s. Equivalents

Snicker Pie

Bean Delight

Olive Muffins

Fried Tortilla Chips

Topping, Low Fat Whipped

California Rarebit

Linguini with Greens and Potatoes

Olive Dip

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