1/2 c. molasses 1.2 c. balsamic vinegar 1 rack pork spareribs (about 3 lbs.)
1. Mix molasses and vinegar. Pour 1/4 cup into a 2-gallon food bad. Add ribs; turn to coat. Refrigerate at least 4 hours. 2. Heat oven to 325°F. You’ll need a foil-lined roasting pan with a rack. 3. Place ribs on rack. Sprinkle with 1 tsp each salt and pepper. Cover with foil; bake 1 1/2 hours. Meanwhile, in saucepan, simmer remaining molasses mixture 5 minutes or until slightly thickened. 4. Brush ribs with mixture; bake, uncovered, 1 to 1 1/2 hours until tender. Cut to seperate individual ribs; drizzle with remaining molasses mixture
Hot Dog Chili Sauce:
1 can (15 oz.) red kidney beans, drained, rinsed and coarsely mashed
1 can (8 oz.) no-salt-added tomato sauce
2 tsp sugar
1 tsp chipotle chili powder or regular chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
8 fat-free hot dogs
8 hot dog rolls
1/2 cup reduced-fat 4-cheese Mexican-blend shredded cheese
1 small onion, peeled and finely chopped
1. In medium-size saucepan, combine beans, tomato sauce, sugar, chili powder, cumin and oregano. Simmer on medium heat for 5 minutes, stirring.
2. Spray a stovetop grill pan or skillet with nonstick cooking spary and heat over medium-high heat. Grill hot dogs for about 5 minutes, turning halfway.
3. To serve, place hot dogs in rolls. Spoon chili over the top of each. Sprinkle each with 1 tbsp of the cheese and some of the chopped onion.
3-4 medium tomatoes salt 1/2 lb. bacon 1 c. mayonnaise 1 c. mozzarella cheese, shredded 1 c. cheddar cheese, shredded Fresh Basil Leaves Pie Crust – cook 3/4 of the way
Peel, thinly slice and seed tomatoes; place in a single layer on colander and salt. Drain for an hour. Dry on paper towels. Fry up 1/2 lb. bacon until crispy. Place on paper towels to remove excess bacon grease. Layer tomatoes, bacon and basil leaves in pre-cooked piecrust. Mix: mayonnaise, mozzarella, cheddar and pour over the tomatoes and bacon. Bake at 350° – 375°F for 1 hr.
2 tbsp. Extra Virgin Olive Oil 2 tbsp. Fresh Parsley, chopped 2 tbsp. Unsalted Butter 1 1/2 c. Japanese Bread Crumbs 1 1/4 lb Fresh Lump Crab meat 1 tsp Salt 1 tsp Old Bay seasoning 1/2 tsp White Pepper 1/8 tsp Cayenne Pepper 1/2 oz. Lemon Juice 1/4 c. Dijon Mustard 1/4 c. Mayonnaise
Gently break up crab meat into a mixing bowl. Add all other ingredients except olive oil, butter and 3/4 cup of bread crumbs to the bowl. Gently mix all ingredients by hand. Do not over mix. The mixture will be lumpy.
On a flat plate add remaining bread crumbs. With your hands, shape the crab mixture into 12 equal puck-shaped cakes. Dip both sides of each crab cake into the bread crumbs to coat it well. Place the crab cakes on a tray, cover with plastic wrap and refrigerate for 1 to 3 hours.
In a large skillet, heat the butter and extra virgin olive oil over medium heat. Place crab cakes in the skillet and cook until golden brown, about 4 minutes per side. Serve Immediately.
1 (8-ounce) package Cream Cheese, softened 8 ounces sour cream (1 cup) 1 (1-ounce) packet ranch salad dressing mix 1 (10-ounce) can milder diced tomatoes and green chiles, well-drained 2 tbsp. cilantro (about 6 sprigs) 1 tbsp. of lime juice
1. Process all ingredients in food processor 30 seconds or until smooth and well blended. 2. Serve with fresh vegetables such as broccoli, cauliflower or baby carrots. Or serve with tortilla chips.
Makes about 2 1/2 cups
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