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Apple Smoked Barbecue Ribs

Wednesday
Dec 17,2008


    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.

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  • Apple Cranberry Pie

    Tuesday
    Dec 16,2008


        1/ 2 cup sugar

        2 Tablespoons flour

        1/4 teaspoon cinnamon

        1/4 teaspoon salt

        1 teaspoon grated orange peel

        1/2 cup maple syrup

        1 Tablespoon butter

        1 1/2 cups cranberries

        3 cups sliced peeled apples

        Pastry for 2 crust 9 inch pie

     

      Combine first 7 ingredients. Cook 2 minutes, stirring until sugar

     dissolves. Add cranberries. Boil 2 minutes. Fold in apple slices

     and cool. Pour into pastry-lined 9 inch pan. Make lattice strips of

     pastry dough over filling. Trim edges. Bake at 425F 40-45 minutes.

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  • Tuesday
    Dec 16,2008


        1/4 cup freshly squeezed lemon juice

        2 tablespoons chopped fresh tarragon

        1/3 cup extra-virgin olive oil

        1/3 cup canola oil

        Salt and freshly ground black pepper

        2 Granny Smith apples, peeled, cored, and halved

        2 bulbs fennel, thinly sliced

     

      To prepare the vinaigrette: Whisk together the lemon juice, chopped

     tarragon, and olive and canola oils in a small bowl and season to

     taste with salt and pepper.

     

      To prepare the salad: Cut the apple into thin slices and place in a

     medium bowl with the fennel. Toss with the vinaigrette and season to

     taste with salt and pepper. Makes 8 servings.

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  • Tuesday
    Dec 16,2008


        3 3/4 cups white bread cubes

        1 pound bulk sausage

        1 cup diced onion

        3/4 cup chopped celery

        2 1/2 teaspoons dried sage

        1 1/2 teaspoons dried rosemary

        1/2 teaspoon dried thyme

        1 medium Golden Delicious apple – peeled, cored and chopped

        3/4 cup dried cranberries

        1/3 cup chopped parsley

        1 cooked chicken liver, diced

        3/4 cup turkey stock

        4 tablespoons melted butter

     

      Preheat oven to 350F. Bake the whole-wheat and white bread cubes until

     evenly golden brown. Transfer toasted bread cubes to a large bowl and

     let them cool.

      In a large skillet, cook the sausage and chopped onions over moderate

     heat, stirring and breaking up the lumps until fully cooked. Add the

     chopped celery, sage, rosemary and thyme; cook for 2 minutes while

     stirring.

     

      Add the sausage mixture to the bread with the chopped apples, dried

     cranberries, parsley and reserved liver. Toss mixture well. Drizzle

     the stock and the melted butter over the mixture; toss stuffing well.

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  • Apple Stuffing

    Tuesday
    Dec 16,2008


    1/4 C. chopped onions

    1/4 C. chopped celery

    2 T. margarine

    4 C. dry bread cubes

    1/2 tsp. poultry seasoning

    1/2 tsp. dried sage

    1 C. diced, unpeeled apples

    1/2 tsp. dried sage

    Freshly-ground black pepper

    1/2 C. chicken broth

     

    Cook onions and celery in margarine for 5 minutes, or until tender.

     

    Combine onions and celery with all other dry ingredients. Add broth,

    and toss. Use to stuff Cornish game hens, chicken or turkey.

     

    Yields stuffing for a 10- to 12-pound turkey or 12 servings.

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  • Cinnamon Apple Spread

    Wednesday
    Jan 2,2008

    Ingredients

    • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    • 3 Tbsp. apple juice
    • 1/2 tsp. ground cinnamon
    • 3/4 cup finely chopped apple
    • 24 HONEY MAID Honey Grahams

    Directions

    BEAT cream cheese, apple juice and cinnamon in medium bowl with electric mixer at medium speed until light and fluffy; stir in apple. Refrigerate at least 1 hour to blend flavors.

    SERVE as a spread on crackers.

    Store spread in covered container in refrigerator for up to 1 week.

    Makes 1 1/2 cups

    Special Extra:
    Add 2 tablespoons toasted, chopped PLANTERS Walnuts or Pecans.

    This recipe created by Kraft Foods.

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  • Fresh Fig, Apple And Date Salad

    Monday
    Dec 24,2007

    Ingredients

    • 6 large eating apples
    • Juice of 1/2 lemon
    • 6 oz/175g fresh dates
    • 1 oz/25g white marzipan
    • 1 tsb orange flower water
    • 4 tbsp low-fat natural yoghurt
    • 4 green or purple figs
    • 4 almonds, toasted

    Directions

    Core the apples. Slice thinly, then cut into fine
    matchsticks. Moisten with temon juice to keep them
    white.

    Remove the stones from the dates and cut the flesh
    into strips, then combine with the apple.

    Soften the marzipan with orange flower water and
    combine with the yoghurt. Mix well.

    Pile the apples and dates in the centre of four plates.
    Remove the stem from each of the figs and divide the
    fruit into quarters without cutting right through the
    base. Squeeze the base with the thumb and forefinger
    of each hand to open up the fruit.

    Place a fig in the centre of each salad, Spoon the
    yogurt filling on to the figs and decorate each one
    with a toasted almond.

    Serves 4

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  • Easy Apple Salad

    Monday
    Dec 24,2007

    Ingredients

    • 6 unpeeled apples
    • 1 can crushed pineapple, drained
    • 1 lg. container Cool Whip
    • 2 T. sugar
    • 1/2 c. nuts

    Directions

    Dice apples. Add rest of ingredients, mixing well. Top with chopped nuts.

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  • Quebec Apple Dumplings

    Tuesday
    Dec 11,2007

    1 Pie dough (double batch)
    1/4 c Cheddar cheese-grated
    12 Apples; medium- peeled &
    -cored
    1/2 c Mincemeat
    1/4 c Rum
    Butter
    3/4 c Sugar
    1/4 c Sugar; Brown
    1/4 c Cream
    Lemon rind; 1/2 lemon

    Preheat oven to 400F. Make enough pie enough to roll into 12 6″x6″ squares
    (about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
    Peel and core apples and place one on each square. Fill the centre of each
    apple with 2 tsp (or 1 heaping tsp) of mincemeat, 1 tsp of rum, a dot of
    butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough
    over the apple to form ears at the top. Cover the ‘ears’ with aluminum
    foil. Mix the brown sugar, cream and grated lemon rind. Brush the
    dumplings with this mixture and bake 35 to 45 minutes in 400F oven. Remove
    foil, brush ears with cream mixture and return to oven till ‘ears’ are
    brown. Serve warm to plain cream or sweetened cream, flavoured with rum.

    Note from Anne MacLellan: Mme Benoit does not give total amounts for
    cheese, sugar, mincemeat and rum. I used Meal Master’s conversion to
    decimal and back to calculate the total amounts.

    To quote Mme. Benoit,”In Quebec these were baked in deep brown
    earthenware pudding dishes and served on a hot wooden board or tray
    surrounded by autumn leaves or boughs cut from the Christmas tree. It was
    a traditional in our family to serve these dumplings after we had finished
    decorating the Christmas tree.”

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  • Tuesday
    Dec 11,2007

    3 Cooking apples, large-or 6 small-peeled, cut into chunks
    1 c Maple syrup
    1 Egg; beaten
    1 tb Melted butter
    2 ts Lemon juice
    1/2 c All-purpose flour
    1 ts Baking powder
    1 pn -salt
    1/2 c Raisins
    Unsweetened whipped cream
    -(optional)

    Arrange apples in a greased 8 inch square baking pan. Pour 1/2 cup of the
    maple syrup over apples, stirring to coat well, and spread in an even
    layer.

    In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2
    cup maple syrup. In another bowl, combine flour, baking powder and salt.
    Stir the dry ingredients into the egg mixture. Fold in raisins.

    Pour batter evenly over apple pieces. Bake in preheated 375 deg F oven
    for 30 to 35 minutes or until top is lightly browned. Serve warm with
    unsweetened whipped cream, if desired.

  • Comments Off on Pouding Aux Pommes Au Sirop D’erable (apple Maple Pudding)
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