#Sweet Chili Barbecue Sauce recipe

[wannnnnes]

Recipe for Pittsburgh Ham Barbecue Sandwich Sweet chopped ham, simmered in a slow cooker with chili sauce and cola, makes a great easy sandwich. It's a Pittsburgh thing.

#chili sauce #pittsburgh #barbecue sandwich recipe #ham barbecue sandwich #sweet

[saddnesspony]

Main Dishes - Ham - Pittsburgh Ham Barbecue Sandwich A delicious and simple sandwich is created by simmering sweet chopped ham with chili sauce and cola in a slow cooker. It's unique to Pittsburgh.

#barbecue sandwich recipe #thing #chili sauce #ham barbecue sandwich #pittsburgh ham barbecue sandwich #sweet

[lavender-long-stories]

Sauces Master List

Mayo

1 egg at room temperature (I use my grandmother's farm fresh eggs)

1 tbsp Dijon mustard

1 tbsp red or white wine vinegar

1/4 tsp kosher salt,

1 cup canola oil (or other neutral oil)

In a blender or with a stick blender, process everything but the oil until well combine (more is better). Slowly drizzle in oil until the mayo gets a bit thick. After that, it is safe to dump in the rest and mix until homogenous. Refrigerate to allow it to thicken.

Ranch

1 c mayo

1 c sour cream or Greek yogurt

1 tbsp red wine vinegar

2 tsp ranch powder (Hidden Valley sells packets and bottles)

1 tsp dill

⅓ cup milk

Combine and refrigerate to allow it to thicken.

Chick-Fil-A Sauce

1/2 c mayo

2 tsp Dijon mustard

2 tbsp barbecue sauce

2 tbsp honey

salt & pepper

Combine and refrigerate to allow it to thicken.

Bang Bang Sauce

1/2 c tbsp mayo

1/2 c tbsp sweet chili sauce

2 tbsp sriracha (use with caution)

Juice of 1/2 a lemon

1 tbsp honey

salt

Combine and refrigerate to allow it to thicken.

Dijon Aioli

1/2 c mayo

2 tbsp Dijon mustard

1/2 tsp garlic powder

Juice of 1/2 a lemon

salt and pepper

Combine and refrigerate to allow it to thicken.

Lav's Tips For Prep:

To make mayo I personally use a stick blender and double the recipe to fit in a wide-mouth quart-sized jar. I make the whole thing in the jar and then put on a lid and it's done.

Once you have mayo, you have the base for most dressings.

#recipes #cooking #cooking with lav

[prismatic-bell]

Nina's "Thank You, Diamond" Barbecue Sauce

So a couple of weeks ago, I made a post about how, after searching a ton of mommy blogs for a decent barbecue sauce recipe, I turned in desperation to Tumblr and said "I need a Black person to teach me how to make barbecue sauce." A Black woman named Diamond answered this call, and taught me some tricks of the trade and base ingredients. Then she told me to go forth and experiment, because to actually teach me how to make her barbecue sauce she'd need me in her kitchen. And a few weeks ago, at long last, I'd finally put together something I liked.

Several people asked for the recipe, which put me in a fix because I, like Diamond, grew up knowing of measuring cups as things you either used for baking or took as suggestions. But I'm making barbecue chicken tacos for work today, so I pulled out my measuring cups and got to work translating my "yeah, that looks about right"s into actual measurements for y'all. The amounts listed here will provide enough sauce for two chicken breasts, in a consistency thick enough to baste on if you're grilling. (If, like me, you're slow-cooking, just add a little water to thin it.) THINGS TO KEEP IN MIND: --all measurements are approximate; I dolloped "the right amount" into measuring devices, rather than actually measuring. Don't assume any measurements are exact.

--adjust to your taste as needed. --I have a gas stove and cooked this on low. You may need to adjust for electric ranges. --if you're the kind of person who eats habanero salsa, you won't find this spicy. If you're the kind of person who uses mild sauce at Taco Bell, you will. Adjust as needed. Be aware that nothing in this recipe adds spice for spiciness' sake, and the flavor profile will be altered if you remove all of the spicy ingredients. --taste frequently. You want to build a knowledge of what it tastes like at each step so you can check on it, plus this will help you adjust to your personal tastes. --yes, if you don't live in the Southwest you'll either have to find an international grocery or order chiles de arbol online. Don't whine, as the TikTokker who does the Glam Kitchen says, "put in the effort, Kyle!" ON TO THE RECIPE! 4-6 cloves of garlic, pressed or chopped 1/2 sweet onion, diced 1 tsp fresh grated ginger Bloom your garlic in some olive oil in a two or three-quart saucepan. You want just enough oil to lightly coat your garlic. Once you start to smell the garlic, add the onion, and some additional olive oil--again, just enough to coat the onion. Cook until onion is soft. KEEP STIRRING. Onions are like boiling milk, if you look away and blink they burn (yes, even on low heat). Add your ginger. Stir until you've got a decent mix of everything. Next, add: 1 cup ketchup 1/2 cup brown sugar, not packed Stir this well. Your ketchup will start to turn ever so slightly brown. Not by much yet, but you should see a difference from plain ketchup. (When I measured the sugar, I did it by tablespoons. DuckDuckGo tells me I actually used about 3/5ths of a cup, but find a measuring cup that does that.) Continue by adding: 2 tbsp apple cider vinegar 2 tbsp red wine vinegar 2 tsp balsamic vinegar 2 tbsp honey Stir well. If you taste at this step to learn the flavor profile, don't try to adjust anything, because all you're going to taste is acid. It's okay--it'll balance and mellow as you continue. Continue by adding the following, stirring in each ingredient as you go and tasting frequently: 1 tbsp yellow mustard (the kind you put on hotdogs) 2 tsp cocoa powder 1 tsp onion powder 1 tsp cumin 1/2 tsp turmeric 1/2 tsp ground cloves (go easy on these, add more if needed) 1 bay leaf 1 tsp chili powder 1/2 tsp smoked paprika 1 chili de arbol; remove seeds first Adjust as needed. (I added roughly 1/4 tsp mustard and another half a chili de arbol.) If you want a tangy sauce with more sweetness, add more honey; if you want just plain more sweetness, add more brown sugar. If you feel it's not smoky enough, add more of any of the following: mustard, cocoa powder, cumin, paprika. If you feel you need more tanginess, add a bit more of one of the vinegars. If it's not spicy enough, add more chili powder or chili de arbol. If you're the kind of person who likes your barbecue sauce spicy and you don't want to alter the flavor profile, add some of the chili de arbol seeds. Be aware that these may cause "spicy pockets" in the sauce and you're going to want to stir the absolute motherlove out of it to distribute them evenly. Also be aware, if you decided to taste the chili de arbol first, that the heat of the pepper itself is nothing compared to the seeds. The pepper is tasty, but the seeds make me unable to feel my lips. Simmer as long as you like on low to let the flavors meld, but be sure to add a bit of water if you do (you'll be amazed how thick this is). Say a quiet thank you to Diamond, the Black lady who went "sure, I'll take this in good faith and teach this random white person to make barbecue sauce." Baste or marinate your meat, or add meat and slow-cook. Serve with a vegetable of your choice and some good homemade fries. Enjoy. Life is good.

#recipes #cooking #barbeque #barbecue

[vriskaserketdaily]

i'm sure we have all intuited in our hearts that vriska cannot cook, but i am going to volunteer a hypothesis for what kind of bad cook she is. because obviously there is a difference between a bad cook who just overdoes the meat, boils the vegetables & only uses table salt for seasoning, and a bad cook that can be counted upon to turn even something as simple as a ham sandwich into an unholy inedible concoction.

now hear me out: vriska is over-the-top. bombastic. a maximalist. definitely not, on any level, a pussy. she is also, as others have noted, extremely neglected due to being raised by a spider too big to enter her home and being forced to feed live children to said spider. one cannot expect her to have learned to prepare anything too elaborate in such conditions, nor to necessarily have had access to a fully stocked spice rack. my point being: vriska in the kitchen has one setting, and that is SPICY.

it's not that she particularly likes spicy food, per se, but she's not a pussy and won't have her friends, neighbors, or victims thinking she's a weakling because she skipped out on the heat. she overcompensates. if she's living on packets of hot instant ramen, she's also adding globs of hot sauce to make it even hotter. if her friends are eating potato chips, she's sprinkling cayenne on hers. if someone dares her to eat a ghost pepper she eats four. she's the exact same way in the other direction with sweet flavors, but less often.

now let's suppose, post-game, that vriska is invited to the egbert-crocker house and decides to make something delicious in their state-of-the-art kitchen. they don't have instant ramen; scratch that. they do have pasta and tomato sauce, but . . . what's in all these little plastic jars? and that's the story of how vriska made a tomato sauce with an entire jar of nutmeg, way too much dill, only slightly less cayenne than that, smoked paprika, lemon pepper, and yellow curry powder. she also managed to both over-boil the pasta and set it on fire.

recipes are for nerds and fussy prudes. with a full spice rack, vriska cooks by the seat of her pants, using luck of the draw. unfortunately, vriska's luck is famously rotten, and she just can't catch a break in the kitchen. if her spices are right for the recipe, her proportions are off; if her proportions are right her spice choices are wildly out of left field; if by some miracle both the spices and their proportions are pretty okay, she just can't resist dumping whatever sauces are in the fridge into whatever she's cooking, in whatever amounts she feels like. chili con carne? say hello to horseradish. fondue? meet barbecue sauce. potato soup? salutations to an entire liter of soy sauce. the only thing she can be trusted to safely prepare is a glass of ice water. anything with any more steps than "peel back flap and microwave on high for one minute" has room for embellishment, and boy does vriska love to embellish.

and also she just straight up doesn't know how to prepare things that aren't pre-packaged.

she's a total novice when it comes to real cooking, and as with all things misfortune brought on by hubris shall be her teacher.

#vriska serket #not daily #text #mod 8 #headcanon #i do think she will get better with time but some part of her will always see a strange condiment and be like #what if i dumped like half of this into whatever i'm making #this post is brought to you by the insane curry recipe i came up with this afternoon that turned out amazing but is beyond bonkers #long post

[ronniefein]

Follow me on Instagram @RonnieVFein

Brisket Wings

I don’t wait for Superbowl to serve chicken-wings. They’re one of our favorite foods to eat and are a regular item for dinner.

I make wings in all sorts of ways, with all sorts of seasonings and all levels of sweetness and spiciness. I’ve made them Korean style and Jewish style and East India style.

Recently I made some “brisket wings.”

What?

Here’s what I mean — I recently made brisket, which I slow-cook to tenderness and then light up our outside grill to cook it Texas-style. I use any one of a number of BBQ sauces I’ve developed over the years. BBQ sauce helps the meat come out with those fabulous crispy edges and burnt ends. (During colder months I use the oven broiler.)

I had some of the brisket sauce leftover so I decided to use it for some wings.

PERFECT!

This is a universal sauce! I have since even slathered some on top of some hamburgers, for extra burger goodness.

Here’s the recipe. I cooked the wings on a medium grill (lightly coat them with vegetable oil first), and then, after about 12-15 minutes, coat them with some sauce and cook them until crispy and done.

These wings would be terrific for Father’s Day!

BARBECUE SAUCE FOR BRISKET, WINGS AND MORE

2 tablespoons olive oil

1 medium onion, finely chopped

1 medium clove garlic, chopped

1 teaspoon finely chopped chili pepper

2 cups ketchup

1/2 cup orange marmalade

1/2 cup cold brewed coffee

1/4 cup honey

1/2 cup Balsamic vinegar

1/2 cup brown sugar

pinch of ground cloves

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, marmalade, coffee, honey, Balsamic vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Makes about 2-1/2 cups

#chicken wings #brisket #barbecue sauce #BBQ sauce #sauce #barbecued chicken wings #Labor Day #Father's Day #July 4th #barbecued brisket

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

#margaritville #Carlo Sernaglia #julia turshen #TOC #Jimmy Buffett

[gatsby-system-folks]

I've got 4 recipes hereeeee

Are you telling me a mixed vegetables fried this rice

Get your vegetables. I used frozen vegetables like a loser but any vegetables oughtta work. Steamed broccoli would be good. Green beans, carrots, and corn was what I used and it slapped.

Make some rice (boil water, add about half as much rice with the understanding that rice grows, simmer for for 10-15 minutes or until it's about as soft as you want it LOOK AT ME: POKE IT WITH A SPOON DO NOT TOUCH THE BOILING RICE WITH YOUR FINGER, fluff and serve)

Butter a frying pan and heat it

Put the rice and veg in the frying pan and let them heat up for a short while. They'll sound pretty when it's ready.

Then crack in an egg.

And scramble it.

I always make my fried rice pretty soft cooked but you can get it crispy if so desired

Easy on the soy sauce. Use sesame seed oil too.

In total, including clean up and buffer time it takes about an hour, but it could take longer or shorter depending on how fast you cook.

Boujee botato burrito

This one's stupid

But it tastes GOOD

Prepare some steak fries however you like to prepare stake fries. I deep fry and my mama bakes them. Air fryer, pan fried, cooked over an open flame idc.

Get a tortilla. Not a tiny one either, we're working with steak fries here.

Here me out. I know this is stupid but AMERICAN CHEESE is actually best in this case. It's got a good texture. And juuuust enough flavor to compliment and give the burrito a little grounding without becoming a main aspect of the dish.

So put your tortilla on your Large Heating Surface Of Choice, I use a grill but whatevers big enough, a frying pan would work, and toast it and melt the cheese a little.

Then put on your fries.

Then, and I need a citation for this because I do not know the exact combination of herbs but use Cajun seasoning. Look up badia cajun seasoning and use that. Or season to taste, you want a slightly sweet and spicy blend, kinda like the seasoning on a barbecue chip but more Green and Yellow

Then top it with romaine lettuce and wrap it.

Or other lettuce or maybe spinach, but you don't want to overload the flavor.

This one takes much less time, the longest part is cooking the fries, I'd say about 20 minutes total, even with clean up.

It tastes.. in the same ballpark as a gyro. Not the same at all, but like if a gyro had a cousin from Weeki Wochi Springs (and... that's pretty accurate actually. As someone who is intimately familiar with the Really Sweaty parts of florida and is reasonably familiar with our next door flood buddy (louisianna) and the food from both places. Look if you've ever been to Natchitoches, LA and try food from there you'll know what I mean)

Thor's comfort food

That's a fucking stupid name sorry

It's soup. So we're clear.

This is borderline stew, and is something to make to feed you for several days, it's very hearty.

And this is a leftover soup! But it doesn't have to be you can make it fresh if you want to.

But chop up some fries and chicken (I used leftover steak fries and chicken tenders, which have a story behind them but not for here, I'm not that southern)

Put them in a deep pot with some butter to start getting them warm. The chicken needs to be all the way cooked beforehand, this is where the leftover part comes in handy. The steak fries less so but yk

When they're warm and popping a little, add a can of cream of chicken soup, milk, cheddar and mozzarella cheese, SALT, chili seasoning, a shake of Tony chachere's, (that's pronounced SaShaRay's if you wanna ask for it at a grocery store), and a dash of honey mustard.

Let it warm and mingle on high heat until it tastes super good.

Put aside and make some rice (sea above). Yellow or brown rice would be SO GOOD with this, especially yellow rice. I only had white on hand tho loll

Mix the rice into the soup, and heat it up again to serving temp.

I'd serve it with some nutty bread. Not pumpernickel or white bread. Rye would be good. Or even just some standard wheat bread. Maybe some cheddar biscuits or cornbread lol.

This one takes much longer just by nature, I'd give it an hour to an hour and a half, clean up included.

This one doesn't have a name right now lol

Goat cheese

Blueberries

Honey

Rosemary if you're a homestuck (or have good taste in herbs)

Put it in a (oven safe) bowl or even straight on some thick bread (foccacia would work well. That's fecasha if you've never seen the word written out. Horse divorce).

Put it in the oven, or better, a toaster oven (not a microwave)

Heat it until the berries and goat cheese get soft

Blend it all together

Serve..

It takes maybe 15mins

#soup recipe #soup recipes #recipes #recipe #cooking #experimental cooking #i guess thats a good tag #~ chevy #food #food mention

[to-the-hills-recipeblog]

This recipe is one I sweated over to perfect. And no sweat is not one of the ingredients. Don’t need that kind of umami here (ooh mommy).

I call it “Sauce for Friends”. Because I solely cook it for people I love. Over the years friends are like family for me. I love them to shreds and only want to fatten them up. Before I had friends, it was a tough spot in my early adulthood years. Managing education, work, family problems and finances. So that time I spent focusing on myself, I made food. I was super skinny and malnourished and wanted only to take care of myself when I could. I really liked spaghetti that my family made (separated parents, one side made spaghetti and the other made problems), so I tried to recreate it. After some time the recipe started coming together quite nicely (even better than my family’s) and I also started making friends and bringing them the extra sauce. Which was eye rollingly, completely silent, lovingly gazing at the fork delicious. Boring introductions aside….

Sauce For Friends 👩🏻‍🤝‍👩🏽👩🏽‍🤝‍👨🏾👨🏾‍🤝‍👨🏽

2 jars of good ass tomato sauce. Jar sauce sucks but I like to make okay food better. You can make your own but that’s a whole other recipe I’ll get to later

Raw pork sausage- 1-2 packs of 6 links. Remove the skin casings (you can get spicy or Italian)(I prefer spicy)

Rosemary, bay leaves, oregano, paprika, chili powder, nutmeg

Red wine (Chianti works best)(not pino noir or cabarnet. It’s a good way to make everything taste like barbecue sauce)

Mushrooms-minced

1 large onion

2-3 cloves of garlic

Milk (1/4-1/3 cup)

2 tsp sugar

Heat your olive oil then add in your onions, sauté until almost transparent then add your paprika, oregano and garlic. I like to use a clay pot for an extra umph to the flavor, but any large pot or sauce pan will do.

Add in your mushrooms and sauté til darkened and fragrant

Add your peeled sausages then smash, mash and bash your problems away until light brown.

Pour in your milk and nutmeg, stir around until milk had reduced to almost cheese like texture. (Shouldn’t look like milk)

Pour in your red wine and bay leaves/rosemary simmer until alcohol is cooked out.

You don’t really need to jars of sauce but the extra is for good measure since there’s already so much liquid. Add your jar sauce, chili powder, salt, pepper and sugar.

Leave to simmer for about 30-45 minutes stirring occasionally.

You may notice that my recipes don’t have alot of measurements. I eyeball all my recipes but I ensure you 1 package of mushrooms is enough. Even half that since somehow the mushrooms double when minced. A lot will argue sugar should not go into pasta sauce. It does when it’s bought off the shelf in a jar or in a can. It reduces the preservative flavor and brightens the sauce. Sweet sauce is gross so take it easy w the sugar. Always remember measurements in cooking is just a mere suggestion. Unless you’re baking. Follow everything to a T when baking

#recipe blog #recipes #recipes on Tumblr #lgbt #kitchen #cooking tips #cooking #fresh pasta #pasta #pasta sauce #cuisine #cooking from the heart #sauce

[superstore110]

Simple Crockpot Recipes For A Three Course Meal

I never thought a crockpot can be so versatile. On a recent challenge with a couple of friend, we came out with a three-course meal; appetizer, main dish and a dessert, all done in with a crockpot! With the help of our cookbooks, you can make wonders. Let me share the crockpot recipes with you and try it for yourself. Maybe you can argue that this may not be a three-course meal, but it sure was a party-saver…

Smoked Sausage And Beans

2 lg. pork-n-beans (3-21 oz. cans)

1 pt. chili sauce

1 c. barbecue sauce

1 c. sweet and sour sauce

1 1/2 lbs. smoked sausage (sliced into bite-size pieces)

On a 12-inch Dutch oven, place all ingredients in Dutch oven. Mix together.

Bake for 30 minutes at 375 degrees.

Crock Pot Chicken In Mushroom Gravy

3 whole chicken breasts, halved

1/4 c. dry white wine or chicken broth

1 can cream of chicken soup

1 (4 oz.) can mushrooms, sliced

Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.

Spiced Fruit Cobbler

4 cans or 1 qt. fruit

1 tsp. nutmeg

1 tsp. cinnamon

2 tbsp. sugar

1 pkg. white cake mix

1 1/2 c. water

1 1/2 c. water

2 eggs

Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs.

Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.

If you want 16 recipe E-books

#cooking recipe #cooking #books & libraries #health & fitness #home & lifestyle #recipe #recipies #food

[itsnazib]

Unraveling The Secrets of Authentic Karachi BBQ Delights

Barbecue chicken is made up of barbecued, grilled, or smoked chicken parts or entire chicken. There are various global and regional cooking styles and preparation techniques. 

Barbecue chicken is frequently seasoned with a spice rub, barbecue sauce, or both. Marinades are also used to tenderise and flavour meat.

Chicken has grown in popularity and prominence in grocery stores across the United States, and it is one of the most popular barbecue dishes in the world.

The Essence Of Karachi BBQ

Karachi BBQ is more than a culinary delight; it's a symphony of flavors orchestrated by skilled artisans who wield spices like brushes on a canvas. From the crackling of charcoal to the aromatic clouds rising from the grill, every step in the process embodies the essence of Karachi's culinary heritage.

Barbeque Chicken Recipe

In the bustling city of Karachi, amidst its vibrant streets and diverse culture, lies a culinary treasure cherished by locals and revered by visitors - Karachi BBQ. This culinary tradition, steeped in history and passion, transforms humble ingredients into tantalizing dishes that dance on the taste buds. 

Sweet, spicy and tangy barbeque sauce slathered all over the chicken which taste amazing. The chicken is covered in a sweet and tangy barbeque sauce, then baked or grilled until perfectly juicy and caramelized. You can serve this barbeque chicken with cucumber salad, pasta salad or potato salad. 

In this exploration, we embark on a journey to uncover the essence of Karachi BBQ through a timeless recipe that encapsulates its magic. In this section, you can learn how to make barbeque chicken made with homemade barbeque sauce with step by step pictures and guide.

Ingredients For Karachi BBQ

Let's assemble the key players for our Karachi BBQ adventure:

1 kg tender cuts of chicken or beef, diced into bite-sized pieces

1 cup yogurt

2 tablespoons ginger paste

2 tablespoons garlic paste

2 tablespoons lemon juice

2 teaspoons red chili powder

1 teaspoon turmeric powder

1 teaspoon of aromatic ground cumin

1 teaspoon of fragrant ground coriander

Pinch of salt

2 tablespoons of cooking oil to add a hint of richness

Skewers, the silent performers of the BBQ symphony

Marination Mastery

The journey to flavor paradise begins with the art of marination. In a spacious vessel, harmonize the yogurt, ginger paste, garlic paste, lemon juice, red chili powder, turmeric powder, ground cumin, ground coriander, and a pinch of salt. Stirring with intent, weave a tapestry of flavors that will enrobe the meat in a blanket of taste.

Gently put the diced meat into this aromatic potion, ensuring each piece is caressed by the marinade's embrace. 

Cover the vessel with anticipation, allowing the meat to marinate in the refrigerator for at least 2-4 hours. This clandestine union of flavors will elevate the BBQ to celestial heights.

Grilling Galore

Preparing the stage, ignite the grill and allow the charcoal to smolder into fiery embers. With deft hands, skewer the marinated meat, threading each piece with precision and care.

As the skewers meet the grill's embrace, a symphony of sizzles fills the air, accompanied by the aroma of spices dancing over charcoal flames. Turn the skewers with reverence, allow the meat to char to perfection, infusing each morsel with smoky goodness.

Serving Splendor

With the crescendo of flavors reaching its peak, it's time to unveil the masterpiece. Arrange the glistening skewers on a platter, adorned with the vibrant hues of freshly chopped coriander leaves. 

Serve alongside warm naan bread, cooling mint chutney, and crisp slices of onion for a symphony of textures and tastes.

As you savor each bite of Karachi's charcoal magic, let the flavors transport you to the bustling streets and aromatic markets of Pakistan's culinary capital. In Karachi BBQ, every bite is a celebration of tradition, passion, and the timeless art of flavor mastery.

Conclusion:

In the heart of Karachi, amidst the chaos and charm, lies a culinary tradition that transcends time and borders. Karachi BBQ isn't just a meal; it's a journey of the senses, a testament to the rich tapestry of flavors that define Pakistani cuisine. 

So, fire up the grill, unleash your inner chef, and immerse yourself in the intoxicating world of Karachi's charcoal magic. If you are not practical in cooking at home, you can order this delicious food at any Pakistani restaurant near you. Don't miss it!

#BBQ #BBQ Recipe #Karachi BBQ #Barbecue

[holatexasus]

Dallas Dining Delights: Exploring Iconic Restaurants in Dallas

Dallas has an almost glorified reputation as a city not only in Texas known for its food scene but also as its diverse sports teams like the Cowboys, Mavericks, and Stars. From delicious Indian barbecue to connoisseur of Mexican food favorites, Dallas has many irresistible restaurants that will definitely leave your tongue wanting more. The article is about to identify some of the most popular Dallas restaurants in Dallas where you can find not only both tourists as well as residents of this city but also loads of good food.

Barbecue: A Taste of Texas

Texas is known across America for mouthwatering barbecue, and restaurants in Dallas serving up smoky brisket, fall-off-the-bone ribs, and more. Many of the most popular barbecue joints have been around for decades, gaining fame through word-of-mouth over tender, juicy meats. From old-fashioned, hole-in-the-wall spots to newer, hip restaurants, barbecue has a strong standing across Dallas neighborhoods. Visitors making a barbecue pilgrimage won’t want to miss out on staples like pecan pie to finish a meal dripping in savory sauces.

Tex-Mex Favorites

You can’t talk about Texan cuisine without mentioning Tex-Mex. Dallas offers plenty of casual Tex-Mex restaurants serving up classics like tacos, enchiladas, fajitas and more with a touch of the Southwest. Crispy tacos filled with spiced ground beef, chicken or succulent barbacoa paired with a frosty margarita is one of the treats in Dallas. Many local favorite Tex-Mex spots have been family-owned for generations, passing down recipes and traditions to keep diners happy. Be sure to save room for some warm, just-fried chips and queso or a hearty bowl of chili con carne.

Where Sports Fans Gather

Sports culture is huge in Dallas, so it’s no surprise that many iconic restaurants also double as sports bars and pubs. Televisions lining the walls make these eateries popular places for fans to gather over wings, pizza and beer to cheer on the Cowboys, Mavericks, Stars or Rangers. Some old-school spots maintain an old-world pub vibe while newer hot spots have a modern, lively energy fueled by crowds reacting to big plays and wins.

From traditional Irish pub fare like shepherd’s pie and fish and chips to classic bar food like juicy burgers and loaded nachos, sports bars allow fans to fuel up without missing a moment of the action. Many have expanded outdoor patios and an energetic atmosphere after big victories.

Southern Comfort Food

In a blend of Deep South influence and Texan flair, Dallas comfort food brings diners generous portions of cuisine that feels like home. From chicken fried steak smothered in peppery gravy to fluffy biscuits and giant cinnamon rolls, comfort food eateries in Dallas serve up hearty cuisine, often with a helping of southern hospitality on the side. Chicken and waffles, catfish, collard greens, cornbread and other soul food staples also populate menus at spots across the city.

For those with a sweet tooth, banana pudding, pecan pie, peach cobbler and hummingbird cake are just some of the decadent southern desserts that top off a meal.

Fine Dining & Upscale Eats

Dallas also shines when it comes to elegant, fine dining featuring steakhouses, seafood eateries, five-star restaurants and more upscale cuisine. Splurging on Wagyu beef, fresh sushi and seafood towers or enjoying a special occasion meal at a celebrity chef’s hot new outpost pairs nicely with views of the glittering Dallas skyline.

The famous steakhouse scene offers premium cuts of beef and old-fashioned tableside service amid clubby, masculine interiors. Lobster bisque in bread bowls, crabcakes with spicy aioli and creme brûlée provide a taste of luxury that keeps Dallas high on lists of American foodie destinations.

Whether you’re looking for barbecue, Tex-Mex flavors, bar atmosphere for sports in Dallas, southern comfort foods or five-star elegant dining, Dallas delivers iconic restaurants to satisfy any craving. From old soul spots to new hot spots, chow down on local specialties and regional cuisine that makes Dallas a tasty Texas destination for food lovers. With such a strong sports culture and vibrant dining scene, Dallas brings people together through mouthwatering meals to savor for memories long after the plates are clean.

#Restaurants in Dallas #Sports in Dallas #Treats in Dallas

[keto-guide]

How to Use Sugar-Free Chocolate Chips in Your Favorite Recipes

Sugar-free chocolate chips are a guilt-free solution to add sweetness and taste to your favorite dishes without adding extra sugar. These adaptable morsels can improve a variety of foods, whether you're on a low-carb diet, managing diabetes, or simply seeking to cut back on sugar.

What are sugar-free chocolate chips?

Before going into the recipes, it's important to understand what sugar-free chocolate chips are and how they vary from ordinary chocolate chips. Sugar-free chocolate chips are prepared using alternative sweeteners like stevia, erythritol, or monk fruit extract, which provide sweetness without the additional calories and carbs found in ordinary sugar.

Baking basics

Chocolate chip cookies are unquestionably one of the most recognizable uses for chocolate chips. Fortunately, sugar-free chocolate chips may be easily exchanged for regular ones in your favorite cookie recipe. Whether you like soft and chewy or crispy and golden, sugar-free chocolate chips give rich flavor without raising your blood sugar.

Breakfast bliss

Start your day off on a sweet note by including sugar-free chocolate chips in your breakfast preparations. Sprinkle them on pancakes, waffles, or muffins for a delicious chocolaty treat. You can also add them to oatmeal or yogurt for a sumptuous breakfast treat that will keep you full until noon.

Decadent desserts

Sugar-free chocolate chips provide unlimited alternatives for sweets. From brownies and bars to cakes and pies, these adaptable morsels will elevate your sweet creations. Try adding them to cheesecakes for a rich and delicious twist, or incorporate them into homemade ice cream for a cool treat.

Healthy and delicious options

Sugar-free chocolate chips aren't only for baking; they can make tasty snacks on their own or when combined with other treats. Make your trail mix by combining sugar-free chocolate chips, nuts, seeds, and dried fruit for a nutritious snack that will satisfy your desires. You can also melt them down to make chocolate-covered strawberries or bananas as a guilt-free treat.

Unexpected uses for chocolate chips

While chocolate chips are commonly associated with sweet delicacies, they may also enhance the depth and richness of savory foods. Try incorporating sugar-free chocolate chips into chili, mole sauce, or barbecue marinades for a unique flavor twist that will surprise and thrill your taste buds.

Getting the most out of your chocolate chips

For the greatest results when using sugar-free chocolate chips in your recipes, consider these tips:

Store them in a cool, dry location to avoid melting or getting too soft.

Experiment with several brands and kinds to see which ones best fit your tastes.

Even sugar-free chocolate chips have calories and carbs, so be aware of portion amounts.

Whether you're baking cookies, making pancakes, or nibbling straight from the bag, sugar-free chocolate chips are a great way to satisfy your sweet taste without guilt. If you are looking for chocolate products like molasses substitute for diabetics, low-sugar chocolate chips, brown sugar, or low-carb chocolate, Langs Chocolates is the best option. Contact them by writing to [email protected] or call at (570) 323 - 6320.

#Sugar-Free Chocolate #Low Carb Diet #Sugar free #Allulose

[dnvfoodsandspices]

The Best Tomato Ketchup Recipes for Every Taste | DNV Foods

In the realm of condiments, tomato ketchup reigns perfect as a versatile and loved addition to countless dishes. From classic burgers to connoisseur recipes, its candy, tangy, and umami-wealthy profile complements the flavor of a big range of culinary creations. In this culinary adventure, we will delve into the sector of tomato ketchup, exploring its various programs and offering you with the best homemade recipes to match every flavor.

Tomato Ketchup: A Culinary Staple

The Heart of Flavor Enhancement

Tomato sauce ketchup, normally known as ketchup, is a beloved condiment that originated centuries ago. Its roots hint back to China, and through the years, it has evolved right into an international culinary phenomenon. What makes tomato sauce ketchup so unique is its ability to strike a great balance among sweetness, acidity, and savory notes, making it a quintessential part of the culinary panorama.

Best Tomato Ketchup: The Pursuit of Perfection

Choosing Quality for Exceptional Flavor

While store-offered best tomato ketchup is without difficulty available, the joy of crafting your very own lets you tailor the flavors for your liking. The excellent tomato ketchup is frequently the one made with sparkling, exceptional elements. Here, we'll discover  outstanding recipes, catering to unique flavor options.

1. Classic Tomato Ketchup: Timeless Perfection

   Ingredients:

   - Ripe tomatoes, chopped

   - 1 large onion, finely chopped

   - 1 cup apple cider vinegar

   - 1 cup brown sugar

   - 1 teaspoon salt

   - 1 teaspoon mustard seeds

   - 1/2 teaspoon cloves

   - 1/2 teaspoon allspice

   Instructions:

   A. In a big pot, integrate all elements and bring to a boil.

   B. Reduce warmness and simmer for 1-2 hours till the combination thickens.

   C. Use an immersion blender to achieve a smooth consistency.

   D. Strain the ketchup to remove seeds and skins.

   E. Bottle and refrigerate. 

2. Spicy Tomato Ketchup: A Kick of Heat

   Ingredients:

   - 2 kg tomatoes, diced

   - 1 onion, finely chopped

   - 4 cloves garlic, minced

   - 1 cup white vinegar

   - 1 cup granulated sugar

   - 1 tablespoon crimson chili flakes

   - 1 tablespoon salt

   - 1 teaspoon cayenne pepper

   Instructions:

   A. In a saucepan, integrate tomatoes, onion, garlic, and vinegar. Simmer until tomatoes are soft.

   B. Use a blender to puree the combination.

   C. Strain the puree to get rid of seeds and skins.

   D. Return the strained liquid to the pot and add sugar, red chili flakes, salt, and cayenne pepper.

   E. Simmer till the ketchup reaches the preferred consistency.

   F. Bottle and funky before refrigerating.

Tomato Sauce Beyond Burgers: Culinary Adventures

Versatile Applications for Every Palate

Beyond being a staple for burgers and fries, tomato sauce ketchup is a culinary chameleon that adapts to numerous recipes. Consider those programs to elevate your culinary adventures:

1. Homemade Barbecue Sauce: Blend tomato ketchup with molasses, vinegar, and spices for a wealthy and smoky fish fry sauce.

2. Sweet and Sour Glaze: Combine ketchup with soy sauce, ginger, and honey for a tasty candy and bitter glaze for meats and stir-fries.

3. Buffalo Wing Dip: Mix ketchup with warm sauce, cream cheese, and shredded fowl for a zesty Buffalo wing dip.

4. Pizza Sauce Alternative: Spread ketchup on pizza dough as a completely unique and tangy alternative to conventional pizza sauce

Conclusion: Craft, Create, and Savor the Flavor

Tomato ketchup by DNV Foods’ isn't always only a condiment; it is a culinary canvas ready to be explored. Whether you decide upon the traditional sweetness or crave a highly spiced kick, crafting your personal ketchup permits you to tailor it for your flavor buds. Try these recipes, test with distinctive flavors, and enjoy the pleasure of creating the first-rate tomato ketchup to your culinary creations. The international of flavors is at your fingertips – craft, create, and relish the magic of tomato sauce ketchup in every chew.

#tomato sauce ketchup #best tomato ketchup #tomato sauce

[nochearecipebook]

Alabama Wild Boar Baked Ribs

The wild hogs roaming the property where I hunt deer at in Alabama are eating a whole lot of corn and they are getting fat.  I recently shot one that weighed 120 pounds and it rendered the most beautiful meat I ever seen from wild boar.  I got both picnic shoulders, both hams, bone-in pork chops, and two beautiful slabs of ribs, which is the recipe that I want to share with you here.

After rinsing the slabs and patting them dry with a towel, pour the juice of a fresh sour orange on both sides along with some red wine vinegar and rub them on it.  Sprinkle the slabs with some kosher salt, garlic powder, chili powder, ground black pepper, some fine brown sugar, and fresh rosemary and rub everything all over all the sides of the slabs.

In a disposable large aluminum baking pan, place the rib slabs bone side down/fat side up, cover tightly with aluminum foil and bake at them at 425 degrees for 1 ½ hours.  At this time uncover the ribs and brush them well on the top side with your favorite sweet barbecue sauce, place them back in the oven, and bake them uncovered at 325 degrees for another 45 minutes to an hour depending on their thickness.

#baked ribs #wild boar ribs #baby back ribs

[divedrive]

Chipotle BBQ Chicken Tinga Tacos Recipe In this simple chicken tinga taco recipe, shredded chicken is topped with a homemade sweet and spicy barbecue sauce. 1 teaspoon ground paprika, 1 large yellow onion chopped divided, 1 tablespoon salted butter or more to taste, 1/3 cup distilled white vinegar, 1 medium jalapeno pepper seeded and minced, 1/2 cup ketchup, 1.5 pounds skinless boneless chicken breast halves, 1 teaspoon dry mustard, 1/2 cup beer, 6 corn tortillas or as needed, 1 teaspoon ground cumin, 6 whole garlic cloves, 2 teaspoons ground dried chipotle chili pepper, 3 cloves garlic minced, 2 tablespoons brown sugar, 1 teaspoon salt

#chipotle #onion #top #jalapeno pepper #heat #garlic cloves #ingredients