Recipe Thread

[shais_mom]

I fixed the cheesy potatoes for New Years but I used a shallot instead of an onion b/c onions don't agree with my family sometimes and used a can of cheddar cheese soup in addition to the cream of chicken. It made them 'soupier' which I like. They went together so easily! They were all gone so they really were a hit!!
I didn't bring any home!

I can't believe it has been 3 years since I made these!
I made them again tonite and they were a huge hit!
This time I used the Campbell's Cream of Chicken/Mushroom (that is mixed together) and no onion.
Still got rave reviews.

[AmberLee]

I am SO glad this thread was started. I couldn't find a couple family favorite recipes until I remembered posting them here ... and found a BUNCH of new favorites from so many others here. Thanks all!!!

[RICHARD]

I am totally stunned.

I really never ever try to cook anything more than once. If I screw it up, I really give up on it. I have tried to cook rib a few time before and totally sucked at it.

I saw a Bubbly Flay program on the cooking channel and watched him prepare a slab of ribs.

They were beef (babyback) ribs.

I got it into my head that I might be able to pull that off!

I followed the 'recipe' and DID IT!

It's more a technique-I took the ribs and put salt, pepper, chili flakes and tenderizer on them. I rubbed them well, placed them into a foil and tightly wrapped then. They went into an oven for 2.5 hours at 250 F.

When I removed them I drained the liquid into a bowl w/a hickory bbq sauce, mixed it up and put that into the fridge for about an hour. that measurement depends on how much liquid/gravy come out of the foil, about a 50:50 ratio.

I left everything cool down and started a propane grill outside.

I put the ribs on the grill and took the BBQ sauce out of the fridge-when the sauce cools the fat stays on top - skim that off and use the rest to baste the ribs as they reheat. try it for 20 minutes, on a medium grill, turning them every 5 minutes and basting as you go.

End result?

The meat fell of the bones and it didn't taste anything like the prepacked, sugary ribs you get at the store or restaurant. IF you do like a sweeter tasting rib, don't use the salt, and just baste the ribs when you reheat them on the grill with your favorite BBQ sauce, no oven juices.

I think I will make more later on in the week!