Michelle's recipe Place Group Chat

For members of Michelle's Recipe Place.      A friendly place to chat with other members of Michelle's Recipe Place to chat about cooking , recipes, or to chat with other members of Michelle's Recipe Place.   Our rules will be strictly adhered too. This is a family chat!!!!    I do NOT tolerate profanity, pornography, or otherwise inappropriate content in of ANY kind.... Posting of such information will be grounds for cancellation of membership and you will be blacklisted from the chat group.    We follow the golden rule. Treat others how you want them to treat you. Any violation of this will result in cancellation of membership.   No Exceptions...........No Warnings.......... On another Note: Please Do Not share your personal information over the internet. Period..... Be safe

http://imgroups.net/gid-167164

Apple Smoked Barbecued Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs.
Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue coals.
 Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes.

Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.


Barbecue Sauce:

2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes.

 Chill at least 24 hours, or until ready to use.

Memphis -Style Barbecued Ribs

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary.
Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking.
Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs.
Serve remaining sauce on side.

Baby Back Ribs With Mustard Sauce

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces


For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard, celery seed and garlic powder.
Bring to boiling, stirring till sugar dissolves. Preheat grill. Adjust heat for indirect cooking.
Place ribs on grill rack over medium heat.
Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains.
 Brush occasionally with sauce the last 15 minutes of grilling.

Mediterranean Grilled Vegetables

Mediterranean Grilled Vegetables

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges. Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat.
Place in a single layer on a very hot grill (watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved to reheat.

Shrimp On The Barbie

Shrimp On The Barbie

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes.
Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer.

Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through.

Remove from heat immediately when done, as they will get tough if overcooked.
Use any remaining sauce for a dip for the prawns.

Burbon Steak

Bourbon Steak

1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill. Grill steak to desired doneness.

This recipe is good with any cut of steak you like.

Marinated Steak kabobs

Marinated Steak Kabobs

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and vegetables from marinade, reserving marinade. Alternate meat and vegetables on skewers.

Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start smoking.
Grill kabobs 5 minutes on each side over coals or until desired degree of doneness, brushing frequently with marinad

Turn Your Grill into a Smoker

Turn Your Grill Into A Smoker!

Be sure to soak wood chips in water for 30 − 60 minutes before putting on the grill.
When using gas grills it’s best to put presoaked wood chips in a smoker box or wrap them in a piece of aluminum foil with a lot of holes in it.
This keeps your grill from filling up with ash and clogging the jets.

 If you are using a charcoal grill or smoker then you can just put the wood directly on the coals (once they’ve heated up).

If you haven’t used wood before, start small. Use a 1/4 cup of presoaked chips on your grill and see what is does for you. One of the great things about barbecue is the wide variety of experimentation
available to the backyard cook. Wood is a great tool so don’t be afraid to use it.

You can make a homemade smoker box by using a tin can. Poke some holes in the can, then open the lid not quite all the way and fill with wood chips that have been soaked in water for an hour.

Position the can on the coals before grilling.
Wait a little bit until the wood starts smoking, and commence with grilling.

Choco Heath Delight

1 angel food cake, broken in pieces
1 lg. chocolate instant pudding, per package directions
1 lg. Cool Whip
1 jar chocolate fudge topping (for ice cream)
1 (6 bar) pkg. Heath bars, crushed

Layer in large glass bowl, in order given.
Make several layers.
Cover with Cool Whip.
Chill.

Banana Walnut Bread

                  

1/2 cup chopped walnuts
 1 tsp vanilla
 1/2 cup fat free milk
 1/2 tsp cinnamon
 2 cups all purpose baking mix or Bisquick
 2 bananas, peeled, mashed
 3 eggs
 6 tbs salted butter or margarine
 1 cup sugar or Splenda

Heat oven to 350°.
In bowl, beat baking mix, sugar, cinnamon, butter, milk, eggs and vanilla 2 min.
Add bananas and nuts, pour into greased and floured loaf pan.
Bake 50 min. or until done.
Let cool in pan 5 min. Remove from pan.

Makes 10 servings.

Blue Star Martini

                                 
In shaker with ice, combine :
1.5 oz gin,
1 oz blue curacao,
1 oz coconut rum and a squeeze of lime.

Shake well and strain into a glass.
Garnish with starfruit slice.
For 10 minutes before serving.
Cut into slices

Makes 1 serving

Frozen Fruit Salad

1 pkg. Cream cheese, softened
1 carton Cool Whip (8 oz)
1 can cherry fruit filling (21 oz)
1 can mandarin oranges, drained (11 oz)
1 can pineapple chunks, drained (8 1/4 oz)

Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well.
Fold orange and pineapple chunks into cherry mixture. Line bottom
Of a loaf pan with waxed paper. Pour in cherry mixture and freeze
Overnight or until firm. Let stand at room temperature

Rye Biscuits

1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon caraway seeds
1/8 teaspoon salt
2 tablespoons cold butter
1 egg
1 tablespoon half-and-half cream

Directions

In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in egg and cream just until moistened.
Drop batter into four mounds 2 in. apart on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown,
Immediately remove to a wire rack. Serve warm.

Yield: 4 biscuits.

Nutritional Analysis: One biscuit equals 148 calories, 8 g fat (4 g
saturated fat), 70 mg cholesterol, 209 mg sodium, 17 g carbohydrate, 1 g
fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Rye Biscuits published in Cooking for 2 Winter 2005, p35

Rye Drop Biscuits

Rye Drop Biscuits

1/3 cup all-purpose flour
 1/4 cup rye flour
 1 tablespoon brown sugar
 1 teaspoon baking powder
 1/4 teaspoon dried parsley flakes
 1/8 teaspoon salt
 1/4 cup cold butter
 1 egg
 1 tablespoon milk


Directions

In a small bowl, combine the flours, brown sugar, baking powder, parsley and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the
 egg and milk just until combined.

 Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet.
Bake at 400° for 7-10 minutes or until golden brown. Remove from pan to a wire rack.
 Serve warm.
Yield: 4 biscuits.

Nutrition Facts: 1 serving (1 each) equals 195 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 309 mg sodium, 17 g carbohydrate, 1 g
 fiber, 3 g protein.

Rye Drop Biscuits published in Taste of Home August/September 2001, p10

Sour Cream Cutout Coookies

1 cup butter or margarine, softened
 1 1/2 cups sugar
 3 eggs
 1 cup sour cream
 2 teaspoons vanilla extract
 3 1/2 cups all-purpose flour
 2 teaspoons baking powder
 1 teaspoon baking soda
 Frosting:
 1/3 cup butter or margarine, softened
 2 cups confectioners' sugar
 2 tablespoons milk
 1 1/2 teaspoons vanilla extract
 1/4 teaspoon salt

In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.
 Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter.
Place on lightly greased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until cookie springs back when lightly touched.
Cool.
Mix all frosting ingredients until smooth; spread over cookies.