Ingredients

4 pounds pork spare ribs

2 tablespoons honey

1/4 cup steak sauce

3 tablespoons freshly squeezed lemon juice

1 cup white wine

Preheat oven to 250. Prepare sauce by combining honey and steak sauce then brush mixture over spare ribs reserving half of the sauce. Place in roasting pan with wine and lemon juice and cover tightly with lid or aluminum foil. Cook the ribs in the center of the oven for 2 hours. After the ribs are cooked increase oven temp to 425 then remove lid and brown ribs an additional 7 minutes basting frequently with pan juices. Serve with remaining sauce mixed with pan juices. This is a spectacular recipe. My husband begs for this at least once a week!

Ingredients

1 large white onion chopped

2 cups fresh orange juice

4 cups spicy catsup

1/2 cup fresh limejuice

1/2 cup cider vinegar

1/4 cup brown sugar

1 tablespoon salt

1 tablespoon freshly ground black pepper

2 tablespoons dry mustard

2 tablespoons crushed red pepper

2 teaspoons garlic powder

1 teaspoon chili powder

2 tablespoons Tabasco sauce

2 tablespoons tamarind paste

2 tablespoons honey

2-1/2 sticks butter

Add the onion and 1/2 cup of the juice to a blender and puree until smooth then transfer to a medium-size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Hope you enjoy this fantastic recipe.

1 tablespoon lemon juice

1 tablespoon vegetable oil

1/2 red pepper finely chopped

1 tablespoon fresh parsley finely chopped

1/2 cup garlic minced

1 teaspoon Dijon mustard

1/4 teaspoon black pepper

18 ounces Brie or Camembert

Crackers or French bread

Combine all ingredients except cheese and bread or crackers. Mix well. Place cheese wheel in a small shallow glass dish and poke full of holes with a fork. Pour marinade over cheese. Cover and let sit in refrigerator at least 2 hours. Preheat barbeque to medium. Place a piece of foil on grill and poke holes in foil with a skewer. Place cheese on foil. Heat just until cheese starts to bulge around the edges and center is soft about 15 minutes. Serve warm with crackers or French bread.

1-1/2-pounds salmon, skinned and cut into large chunks

1-1/2 tablespoons cornstarch)

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 large egg white, beaten

2 small red bell peppers deseeded and cut into chunks

2 small green bell peppers deseeded and cut into chunks

6 tablespoons of olive oil

Sauce:

6 tomatoes, deseeded and quartered

1 small white onion, finely chopped

12 basil leaves

10 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

½ teaspoon kosher salt

1 teaspoon freshly ground black pepper

Place salmon in a shallow dish and sprinkle the cornstarch salt and pepper all over. Add egg white and coat the salmon. Put in the refrigerator and chill for 15 minutes. Meanwhile make the sauce by placing all of the ingredients in a food processor and coarsely chop. Chill in a refrigerator

Ingredients

1/4 cup butter

4 bananas halved lengthwise and crosswise

14 cup light brown sugar

1/2 cup heavy cream

1/4 teaspoon ground cardamom

Heat 2 tablespoons butter in skillet then sauté bananas on each side. Place into dessert dishes. Melt remaining butter in skillet then add brown sugar, cream and cardamom and cook stirring constantly until slightly thickened. Remove from heat. Top bananas with ice cream and spoon on sauce.

1 tablespoon coarse kosher salt
1 teaspoon Hungarian sweet paprika
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon dried ground thyme
1 teaspoon finely ground coffee beans
4 thick bone-in beef rib steaks
Mix first 6 ingredients in small bowl then sprinkle over both sides of steak pressing to adhere. Let steaks stand at room temperature 1 hour. Grill steaks over mesquite until brown on both sides then remove from grill. Let mesquite chunks burn until ash is gray then return steaks to cooler part of grill and cover with lid and grill steaks 10 minutes per side.

1 pound lean ground beef browned and drained

1/2 cup barbeque sauce

1 tablespoon minced onion

1 tablespoon brown sugar

1 can refrigerator biscuits

3/4 cup grated cheddar cheese

Add barbeque sauce, onions and brown sugar to the browned and drained ground beef. Press biscuits into greased muffin pan to form cups. Spoon beef mixture into the cups and top with grated cheese. Bake at 400 for 10-12 minutes.

Ingredients

8 heads garlic
4 tablespoons Butter
Springs of fresh rosemary

Place whole heads of garlic on sheet of foil, then top with butter and rosemary. Fold foil over garlic and seal package well. Cook over hot coals for 45 minutes turning package occasionally.

Ingredients
2/3 cup butter softened
1-1/4 cup brown sugar
2 eggs beaten
3/4 teaspoon baking soda
2 teaspoon vanilla extract
1-1/3 cups quick cooking rolled oats
1-1/3 cups flour
3/4 teaspoon salt
1/2 cup chopped nuts
1/2 cup butterscotch chips
In a large mixing bowl beat butter and brown sugar together until fluffy. Add eggs and vanilla and blend well. Add remaining ingredients; mix well. Spread into greased rectangular baking pan. Bake 25 minutes at 350. Cool and cut into bars. This is one of my alltime fav recipes.