contest recipes.........

[Kitchen Witch]

We finally got rain - since 5 this morning and it is not stopping! So much for celebrating with an outdoor BBQ. So instead - for the past 3 days we have turned my kitchen into the contest recipes kitchen!

This is what we've done:

(NOTE - this is in no particular order!)


I'll start with san-dee 71 who posted:

Sandra's Havarti Spread - san-dee71

This Havarti Spread is really nice appetizer to have while we are waiting for our food to cook on the BBQ.

This is a family request because they love to put it on anything. Usually crackers but have went at far as putting the mixture in chicken breast and grilling them wrapped in bacon. All that I can say are they Yummy.

This recipe is very forgiving. You put the amount of ingredients that you want. So it is easy to adjust for one person to a hundred.

Havarti Cheese
Green Stuffed Olives
Sweet Peppers, I like to use two or three colors.
Italian Dressing, The best one for us in Canada is from Sobeys called Sunshine Italian.

Mix the amount you want. Warm in microwave for about 1 minutes, add dressing and let sit for an hour or two. We like ours cold or warm. You be the judge and let me know what you think.

Happy BBQing from Canada.



This is what we did:

I am a Havarti cheese person! I used a block of Havarti, chopped pimiento stuffed green olives, red bell pepper, and a couple mild banana pepper slices and mixed in Vidalia Onion dressing. Enjoyed with a variety of crackers, bagel chips and even filled celery with it!
One of our guests used your spread by stuffing it into a pepperoncini pepper and chomping down!! mmmmmmmmmm
A very easy recipe made with ingredients we always have in the house!

A recipe that can be used for anytime of the year or for just plain noshing!
I hope others will try this one.

[Kitchen Witch]

Let's move on to sfgiantsgirl who posted:

Morty?s Kickin Chicken Marinade - sfgiantsgirl


½ cup soy sauce
¼ cup veggie oil
1 and ½ teaspoon dry mustard
½ teaspoon ground ginger
1/8 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoon brown sugar
6-8 boneless skinless chicken breasts
Or
Tri tip steaks

Mix all ingrediants, except meat. Place meat in a gallon size plastic freezer bag. Pour marinade over meat and seal bag. Remove excess air. Sit in refrig 2-4 hours shaking every half hour or between 3 beers and viola. Your kicken meat is ready for the grill

What I did:

I made this recipe using chicken breasts exactly as written with the exception - I cut the breasts into fingers. They were cooked on an indoor grill and served with Aussies mum's Potato Salad and a large loaded green salad. No complaints!!! We will make these again.





Now for Aussies mum:
Potato salad -Aussies mum
How could you possible think of having a barbecue without a potato salad? It?s the perfect match with sausages, steak and barbecue lamb chops.

11/2 kg (3 lb) waxy potatoes, peeled
100 ml (3 1/2 fl oz) mayonnaise, your favorite brand mixed with
3 tbsp chopped flat leaf parsley
1 medium onion finely diced
Freshly ground black pepper

Boil potatoes until just cooked. Drain, once cool. Dice the potatoes gently fold in the mayo mix and serve..


For this recipe I used Yukon gold taters, Vidalia onion, mayo (not salad dressing), parsley and pepper as stated. We enjoyed this very much and will make it again.

[Kitchen Witch]

And from Slater363 -

This recipe was passed to one of the gals in my little recipe club and she made wings last night using your sauce and she also made appetizer meatballs and used this sauce for dipping:

Triple *S* BBQ Sauce - Slater363

Slater's Triple *S* BBQ

(Spicey, Sweet & Smokin')


6 cups Ketchup
1 - 12oz can of Coke
1/2 - cup of Steak sauce
1/2 - cup "Full Flavor" Molasses
1/2 - cup Honey
1/2 - cup Apple Cidar Vinegar
1 - cup Chili sauce
3 - Tbsp. Worcestershire sauce
2 - 3 Tbsp. Hickory Liquid Smoke (to taste)
1/2 cup Dark Brown Sugar
3 Tbsp. dried Onion flakes
2Tbsp. chopped Garlic (jarred is fine, fresh is better)
1 - Tbsp. ground Black Pepper
1 - Tbsp. Cajun seasoning
1 - Tbsp. Creole seasoning
1 - tsp. Cayenne Pepper

Combine all ingredients in a large heavy (non-reactive) saucepan, and slowly bring to a boil. (uncovered, on med heat, stirring occasionally)

Gently simmer sauce (stirring occasionally) until thick, concentrated and richly flavored. (60 minutes or so) Transfer to jars, cool to room temperature and refrigerate.


* Also makes an excellent wing sauce when mixed with Franks Red Hot !!!


What she did - followed the recipe exactly - used half for meatballs and added Frank's Hot Sauce for the wings. Everyone liked it! I am going to make this next week for a party.

[Kitchen Witch]

jbobb205 -

Delicious BBQ sauce - jbobb205

1 cup catsup , 1 TBSP worcestershire sauce , 2 or 3 dashes tabasco sauce, 1 cup water, 1/4 cup vinegar, 1 TBSP sugar, 1 TSP salt, 1 TSP celery seed, 1 TSP dry mustard, dash garlic powder, 1/4 TSP liquid smoke combine all ingredients heat to boiling,let simmer 30 minutes mmmmm so good

I made your Delicious BBQ Sauce as stated except I used 1 dash tabasco sauce. I made no other changes to the recipe and we served this yesterday.

Everyone liked it and I passed on your recipe! Definitely will be made again.

[Kitchen Witch]

JanT1053 posted this in another forum - but it is a great holiday meal!
I have had this bowtie pasta salad before (you all know how much I love sun-dried tomatoes!). When I made it I used grated Pecorino Romano instead of Parmesan - but I know that with Parmesan it is just as good!



Cooking on the grill, Happy 4th
Hamburgers, Pasta salad, Pork & Beans, Vanilla Ice Cream w/ Chocolate Syrup, Watermelon

Burgers:
2 lbs. ground chuck
1/4 cup sour cream
3 Tbs Worcestershire sauce
2 Tbs dried onion flakes
1 tsp. garlic salt
1/2 tsp. ground black pepper

Mix ingredients, shape into 8 patties, grill over medium heat until done.

Pasta Salad:
6 oz. uncooked bow tie pasta
4 oz. julienned sun dried tomatoes in oil (1/2 an 8 oz jar)
1/4 cup minced fresh parsley
1/2 cup grated parmesan cheese
2 Tbs oil from the sun dried tomatoes

Cook pasta according to package directions. Stir remaining ingredients into warm, drained pasta.



My comment about your hamburgers will be in a following reply.......

[Kitchen Witch]

burgers, burgers, burgers..............

now it's JanT1053, JoanZ, dotjt1 and and Sharon Vine!

All the recipes looked good and we didn't know which to make - the little ones wanted hamburgers - so we made JanT1053 recipe as stated with no changes. They absolutely loved the taste!

The adults were more open to the sloppy joes type sandwiches. JoanZ, dotjt1 and Sahron Vine - we cut all recipes down for 1 lb. meat each. This way we had 3 skillets going at the same time - and we sampled all three of them.

Hamburg Barbecue - JoanZ

1lb. ground beef
1/2 cup ketchup
1Tab. worchester sauce
1/2 Tab. yellow mustard
1Tab chili powder
1 onion (chopped)
1 green pepper (chopped)
1/4 teas. salt or to taste
1/8 teas pepper or to taste

Brown ground beef add chopped onion and green pepper and simmer till
vegetables are soft. Add the rest of the ingredients and simmer 15 to 20
minutes. Serve on a hamburg bun. Makes about 10

Barbecued Hamburger Mix - dotjt1

4 pounds ground beef
2 medium onions, chopped (about 1 cup)
1 bottle (14 ounces) catsup
1 cup water
1/2 cup chopped celery
1/4 cup lemon juice
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon salt
2 teaspoons vinegar
1/2 teaspoon dry mustard

In Dutch oven or roasting pan, cook and stir ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients; heat to boiling, stirring frequently. Simmer covered 30 minutes


Barbequed hamburger - Sharon Vine

3 pounds ground beef
6 Tbsp Worchestereshire sauce
1-32 ounce bottle of ketchup-generic works fine
1/2 ketchup bottle of water
4 Tbsp brown sugar
4 Tbsp chili powder
3/4 cup chopped onion

Brown or boil beef, drain and set aside
Combine other ingredients and cook for 45 minutes-stir occaionally
After sauce is done, add ground beef
Serve on rolls

Freezes well-keep warm in a crockpot for buffets or open houses


Results - we enjoyed them all! Each recipe calls for everyday items and nothing special - they can be made in no time with no big mess and they were all good.

[Kitchen Witch]

While we were in one kitchen playing with the ground beef, mom followed fruitjar's recipe and made this in the crockpot:


Bar B Que Meatloaf - fruitjar

l c. ketchup
2 tbs. brown sugar
2 tbs. vinegar
1/4 tsp. garlic powder
1/4 c. beef broth
1 1/2 # ground beef
1 c. dry bread stuffing
1/2 c. chopped onions
dash salt
dash pepper
1 egg
1 tbs. dry green pepper flakes

Combine first 4 ingredients. Set aside 1/2 c. of mixture. To rest of sauce, add
green pepper flakes, egg, salt, pepper, onions, bread stuffing, broth. Let stand for 5 min. Add ground beef. Mix well. Pack in greased 1 1/2 qt. casserole. Spread on set aside sauce. Bake 350* for 50 min. or till reaches 180*. Let stand for 10 min. Serves 6.


We had this for dinner tonight with mashed potatoes and veggies. Another good one!

[Kitchen Witch]

I cannot eat anymore! Between yesterday and today - I am stuffed.

BUT - tomorrow we are making Pati's Easy, Melt In Your Mouth, To Die For, Pork Ribs - I will write about that one tomorrow.

[Kitchen Witch]

Lindsay 233 - you're recipe looks so good - and I think this one is a good one for next weekend! Right now I am all beefed out! LOL

Easy Grilled Tri Tip

3.5 - 4 lb Tri Tip Roast

Marinade:
1/4 cup Low Sodium Soy Sauce
2 Tbs. Light Olive Oil
2 Tbs. Water
2 tsp. Ground Black pepper
2 tsp. Garlic Powder (or 3 to 4 cloves minced garlic)
1 tsp Fennel seed
½ tsp Onion powder
½ tsp Dried Oregano

Mix all ingredients (except meat) to a small bowl and stir. Transfer all ingredients (including meat) to large plastic bag. Seal bag, making sure to get most of the air out. Massage marinade into meat through the bag. Let marinate in the refrigerator for 4 ? 8 hours, don?t marinate overnight as it makes the meat salty. Grill tri tip for about 15 ? 20 minutes on each side or until desired doneness.

1 or 2 Tbs. Low Sodium Steak Seasoning can be used instead of the spices above if short on time, Low Sodium Montreal Steak Seasoning by McKormick is a good alternative.

[Kitchen Witch]

Today I did ribs -
Pati?s Easy, Melt In Your Mouth, To Die For, Pork Ribs & Armadillo Willy?s Spicy Peanut Coleslaw Clone
SUBMITTED BY: Pati

First, THE RIBS!
These ribs are SSSOOO good and SO easy. They are deliciously tender and taste WAY better and WAY easier than ribs boiled on the stove. Make plenty so there are no fights. Serve with homemade garlic rosemary potatoes and corn on the cob for a perfect summer treat.
yield: 6 servings

3 pounds pork spareribs
3/4 cups brown sugar
1/8 cup salt
1 1/2 tablespoons ground black pepper
1 teaspoon onion powder
1/2 teaspoon oregano
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper, or ¼ teaspoon ground chipotle pepper (or more if you like spicy)
4 teaspoons garlic powder
Your favorite BBQ Sauce (I love Bulls Eye Smokin? Chipotle)

Clean the ribs, and trim away any excess fat. Lay a rack of ribs on a large sheet of foil. In a medium bowl, stir together the sugar, salt, and other spices. Coat ribs liberally with spice mix. Repeat with next rack, placing it on top of the first rack until all ribs are coated and all rub is used up. Wrap ribs tightly with the foil, using more foil as needed. Place the ribs in roasting pan, , and refrigerate for at least 8 hours, preferably over night.
Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
Preheat grill for medium-low heat.
Lightly oil grill grate. Place ribs on the grill. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

I followed the recipe for the ribs as stated using 1/2 t. cayenne. Ribs were done in the crockpot because it stormed all day.

For BBQ sauce - I used a hickory smoked sauce. The ribs were very good - another good recipe!

[P.]

Hi. Pati here. Thanks for the good idea. I've never had crock pot ribs. It seem like I'd miss the crispy BBQed part, but I'll have to give it a try. Be sure to try my Armadillo Willy's Slaw clone too. It's so yummy and I'm not a slaw person!

[Kitchen Witch]

P. - if you still want that crispy part - after cooking in the crockpot, I remove the ribs from the crockpot and slather on the BBQ sauce, then put it on the grill and it will crisp them!

I like ribs from the oven the same way - slather on the BBQ sauce and grab the electric grill. My electric grills come in handy for many things and since I live in the "snowbelt" I can use them to grill all year 'round!

[Southern Belle 2067]

Originally Posted by Kitchen Witch

P. - if you still want that crispy part - after cooking in the crockpot, I remove the ribs from the crockpot and slather on the BBQ sauce, then put it on the grill and it will crisp them!

I like ribs from the oven the same way - slather on the BBQ sauce and grab the electric grill. My electric grills come in handy for many things and since I live in the "snowbelt" I can use them to grill all year 'round!

I to use my electric grill year round to crisp meats after I cook them in the crock pot and it really does a great job on ribs. I like to use the grill in the summer months when it is so hot then the winter months I will use the oven. My electric grill is a non-stick but I still spray it with vegetable spray for easy clean up.