Tag: videoxzip

Baby Back Ribs with Spiced Apple Cider Mop

Ribs
Ribs
This is a great favorite recipe if you are a barbecued rib lover and love to grill. The recipe came from a Weber Grill Cookbook. It is great for making smoked ribs in a few hours. They do require frequent basting, thus can be a bit time consuming, certainly worth all the extra effort. Try them and you will agree that they are some of the best ribs you’ll ever eat.

Ingredients

  • 2 cups apple cider
  • 1/4 cup minced shallots or green onions
  • 1 Tablespoon minced jalapeno peppers, seeds removed
  • 1/4 cup ketchup
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons tomato paste
  • 1 Tablespoon dark brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 to 3 slabs baby back pork ribs, about 4 pounds
  • Kosher salt
  • Freshly ground black pepper

Directions
To make the mop, combine the apple cider, shallots and jalapeno a small saucepan. Bring to a boil and cook over medium-high heat until about 1 cup of liquid remains. Then add ketchup, vinegar, tomato paste, brown sugar, salt and pepper. Again bring to a boil and then remove from heat. At this point you can refrigerate mop until ready to use.

Let ribs stand at room temperature for 20 to 30 minutes. Season with salt and pepper. Heat grill to medium indirect heat (on my Weber gas grill, I turn off middle burner and only burn the 2 side burners). Place ribs on grill, rib side down. Baste ribs frequently with the mop throughout the grilling time. It should take 1 1/2 to 2 hours. They are done when the meat is very tender and pulls back from the ends of the bones. Stop basting during the last 10 minutes of cooking.

Categories
My Favorite Recipes

Jeanie and Kent Hrbek’s Stuffed Shells

Pasta Sauce
Pasta Sauce
This is a favorite recipe of mine from many years ago when Kent Hrbek was a Minnesota Twins Superstar. I don’t remember where I got the recipe, but my best guess would be that it was in the local newspaper. It is a delicious vegetarian recipe, but is also enjoyed by meat lovers.

Ingredients

  • 10 ounce package frozen spinach, thawed and well drained
  • 1 cup ricotta cheese
  • 10 ounces shredded mozzarella
  • 1/2 cup grated Parmesan cheese
  • 3 eggs, lightly beaten
  • 1 Tablespoon fennel seeds
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup dried parsley
  • 12 ounces jumbo pasta shells, cooked, drained, and cooled
  • 30 ounce jar chunky spaghetti sauce with tomatoes and mushrooms
  • 8 ounce can tomato sauce
  • 1 1/2 Tablespoon sugar
  • Additional shredded Parmesan

Directions
Make a spinach mixture by combining the spinach, ricotta, mozzarella, Parmesan, eggs,
1 1/2 teaspoon of the fennel, nutmeg and 1/4 cup of the parsley. Fill each pasta shell with 1 heaping teaspoon of the spinach cheese mixture. Arrange in a greased 9 x 13 inch baking dish. Heat the spaghetti sauce, tomato sauce, sugar, remaining fennel and parsley. Pour over stuffed shells. Sprinkle with additional Parmesan. Bake for 30 to 40 minutes until bubbly.

Nani’s Winter Salad

Fruit Salad
Fruit Salad
This is a favorite recipe for a good salad that I got from my daughter. The ingredients are available any time of the year. You’ll love it.

Ingredients

  • 1 to 1 1/2 heads Romaine lettuce, torn into chunks
  • 1 cup Swiss cheese, shredded
  • 1/2 cup craisins
  • 1 cup cashew pieces
  • 1 apple, cubed
  • 1 pear, cubed
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon poppy seeds
  • 1 Tablespoon grated onion
  • 1/2 cup lemon juice
  • 2/3 cup olive oil

Directions
Combine lettuce, cheese, craisins, cashews, and fruit in large bowl. Comibine the sugar, salt, mustard, poppy seeds, onion, and lemon juice in a blender. Slowly add the oil to the blender while blending (can also shake dressing ingredients in shaker). Just before serving, toss salad with dressing.

Nani’s Favorite Homemade Granola

I love homemade granola and this is my favorite recipe. You can vary the ingredients to your liking, but this is my favorite combination.

Ingredients

  • 5 cups rolled oats
  • 1 cup sunflower seeds
  • 1 cup wheat germ
  • 1 cup powdered milk
  • 1 cup sliced almonds
  • 1/2 cup sesame seeds
  • 1 cup coconut
  • 1 cup honey
  • 1 cup vegetable oil
  • 1 Tablespoon cinnamon

Directions
Mix all dry ingredients together in a large roasting pan. Mix honey and oil together and pour over dry ingredients. Stir. Bake at 300 degrees for 1 hour, stirring every 15 minutes.

Additional Tips

  • If raisins or other dried fruits are desired, add after cooking
  • To reduce calories, use 1/2 cup water and 1/2 cup oil
  • Powdered milk is added to increase nutrition, can be omitted
  • Can add or substitute bran, flax seed, pecans, walnuts, etc.

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Measurement Equivalent Chart

Measuring Utensils
Measuring Utensils
I have this handy little magnet hanging on my fridge with measurement equivalents.
I thought I would share it with you. Bookmark this page and you will always have this information handy.

Measurement Equivalents

  • 1 Tablespoon = 3 teaspoons
  • 1/8 cup = 2 tablespoons
  • 1/4 cup = 4 tablespoons
  • 1/3 cup = 5 tablespoons + 1 teaspoon
  • 1/2 cup = 8 tablespoons
  • 3/4 cup = 12 tablespoons
  • 1 cup = 16 tablespoons
  • 1 cup = 8 fluid ounces
  • 1 cup = 1/2 pint
  • 1 pint = 2 cups
  • 1 quart = 4 cups
  • 1 gallon = 4 quarts
  • 1 peck = 8 quarts
  • 1 pound = 16 ounces


Herbs

  • 1 tsp dried = tablespoon fresh
Categories
Cookies

Super M&M Cookies

M&M Cookies
M&M Cookies
Here is another oldie but goodie favorite recipe of mine. You can’t beat good ole M&M cookies! These are soft and chewy and putting the M&M’s on top makes them pretty, too. If you are in a hurry you can just mix all the M&M’s into the batter at one time. Always use real M&M’s, knock-offs just aren’t the same.
Ingredients

  • 16 ounces M&M’s
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup pecans, chopped (optional)

Directions
Stir together four, baking powder, salt. Set aside. In a large bowl, cream butter and sugars. Add eggs and vanilla and beat until light and fluffy. Add dry ingredients. Add 1 1/2 cups of the M&M’s and the nuts. Stir just until mixed. Drop by rounded tablespoonfuls onto greased baking sheet. Bake @ 350 degrees for 6 to 7 minutes. Remove and use remaining M&M’s to decorate top of each cookie. Return to oven and bake 3 to 5 minutes longer.

Mom’s Easy Beef Stroganoff

My Mom used to make this favorite recipe only on special occasions. I am not sure why. Maybe round steak was expensive or maybe it was the sour cream that made it special. Anyway I loved it when she served this dish. I think it might have orignally come from the Betty Crocker cookbook. It is so easy to make and very delicious.

Ingredients

  • 2 pounds round steak
  • flour
  • garlic salt
  • 4 Tablespoon butter
  • 1/2 cup water
  • 1/2 cup beef consomme
  • 1 Tablespoon worcestershire sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon tabasco sauce
  • 1 can cream of mushroom soup
  • 1 1/2 cups sour cream
  • 3 to 4 cups cooked rice

Directions
Pound flour into the round steak. Cut the round steak into 1 inch cubes. Sprinkle with garlic salt. Brown meat in butter. Add water, consomme, worcestershire sauce, soy sauce, and tobasco. Simmer for 2 hours, adding more water if needed. Remove from heat and cool slightly. Add sour cream and soup. Reheat. Serve over rice.

Hot Pecan Dip

Pecans
Pecans
The Holidays are coming up and we will soon be looking for favorite recipes for hors d’oeuvres. Here is an easy one.

Ingredients

  • 1/2 cup pecans
  • 1 Tablespoon butter
  • 1/3 cup sour cream
  • 2 Tablespoons milk
  • 8 ounce softened cream cheese
  • 1 pkg Buddig ham, cut into small pieces
  • 1/3 cup chopped green pepper

Directions
Toast pecans in butter in a sauce pan. Mix together the rest of the ingredients and place in oven in a safe dip bowl. Top with toasted pecans. Bake at 350 degrees for 20 minutes. Serve with your favorite crackers.

Categories
My Favorite Recipes

Shrimp Curry or Shrimp Vindaloo

I recently tried this new favorite recipe. The original recipe calls for sweet curry powder. I used Vindaloo. It was fabulous and something I will be making again soon. If you are not familiar with Vindaloo, it is a type of curry that originated in India and it is very hot, but very good. The coconut milk and the rice help to tame down the fire in this recipe. If you do not like hot foods, try the original version that calls for sweet curry.

Ingredients

  • 1 pound raw shrimp, shelled and peeled
  • 4 Tablespoons butter or olive oil
  • 1 large onion, chopped
  • 2 Tablespoons Vindaloo or 3-4 Tablespoons sweet curry powder
  • 1 Tablespoon lemon juice
  • 1 14.5 ounce can chopped tomatoes
  • 1 14 ounce can coconut milk, (may not need all)
  • Salt, to taste
  • 3 to 4 cups cooked rice

Directions
Melt the butter or heat olive oil in a deep saute pan (wok works good). Add onion and cook on low heat until onion is transparent. Add the curry or Vindaloo and continue to cook over low heat for about 15 minutes, stirring to form a paste. Add the lemon juice. Add the tomatoes and cook over low heat for another 15 minutes. Start adding the coconut milk until the sauce is the consistency that you want. Simmer for another 15 minutes. Bring to a boil and add shrimp. Cook just until shrimp is done. Add salt if desired. Serve over rice.