You’ll Need:2 large strips spareribs (about 3 1/2 pounds), with bones cracked for easy handling 2 tablespoons olive or vegetable oil 1 medium onion, grated 1 clove garlic, finely minced 1/2 cup honey 1/2 cup catsup 1/2 cup apricot liqueur 1/4 cup Worcestershire sauce 1 1/2 tablespoons soy sauce 1
You’ll Need:1 pound ground beef 1 cup chopped onion 3/4 cup salsa fresca 1 package taco seasoning mix 1/4 cup water 1 cup whole kernel corn 1/2 cup sliced ripe olives, drained 1 (4 ounce) package corn muffin mix 1 cup shredded Cheddar cheese 1/2 cup diced green chilesDirections :
You’ll Need:1/2 cup unsalted butter 1 onion, chopped 2 cloves garlic, minced 1/4 cup all-purpose flour 2 cups clam juice 2 cups chicken broth 1 (10 ounce) package frozen white corn 1 teaspoon salt 1/2 teaspoon ground white pepper 1/4 teaspoon dried thyme 1/4 teaspoon ground cayenne pepper 2 cups
You’ll Need:4 top loin pork chops 3/4 cup Italian salad dressing 1 teaspoon Worcestershire sauceDirections : Place all ingredients in a self-sealing bag; seal bag and turn to coat chops. Chill for at least 20 minutes (or up to 24 hours. Preheat grill to medium hot. Remove chops from bag,
You’ll Need:2 (19 ounce) cans Las Palmas enchilada sauce 1 pound Monterey jack cheese, shredded 1 medium onion, chopped 1 (4 ounce) can sliced olives 1 pound ground beef 1 1/2 cups vegetable oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 27 corn
You’ll Need:1/2 medium head cabbage, chopped 2 carrots, shredded 1 green onion, chopped 1/2 cup mayonnaise salt and pepper to taste Directions : In a large bowl, combine the cabbage, carrots, green onion and mayonnaise. Salt and pepper to taste, toss and serve.
You’ll Need:4 pounds pork back ribs Your favorite barbecue sauce (purchased or homemade)Directions : Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire,
You’ll Need:1 pound ground beef 1 medium onion, chopped 1/2 teaspoon garlic powder 16 ounces tomato sauce 1 cup ripe olives, sliced 8 ounces sour cream 1 cup cottage cheese 3/4 cup chopped green chiles 7 ounces tortilla corn chips, crushed 8 ounces Monterey jack cheese, shreddedDirections : Cook beef
