Tony Roma Recipes

[Kitchen Witch]

Tony Roma BBQ Sauce


5 c. catsup
6 Tbsp. Worcestershire sauce
2-1/2 c. tomato sauce
6 Tbsp. soy ngrediesauce
1 Tbsp. Dijon mustard
1/2 c. rib drippings or oil
1 c. brown sugar
1-1/2 c. chopped onion
2 Tbsp. black pepper
4 cloves chopped garlic
5 Tbsp. bottled steak sauce
3 Tbsp. liquid smoke flavor
1 Tbsp. Tabasco sauce
1 Tbsp. salt
1 c. wine vinegar
1 10-oz. can beef broth

Combine all ingredients in large, heavy pot and bring to a boil. Reduce heat and simmer with cover on for 1-1/2 hours. Strain or blend in batches and store in refrigerator.

Makes 7 cups.




Tony Roma's Mouth Watering Ribs

2 racks (4 lb.) St. Louis ribs, skin removed from the backside of the ribs

Water

Barbecue sauce (any variety)

Place ribs on a rack inside a baking pan. Fill pan with about 1 inch of water. Cover pan with plastic wrap, then wrap with aluminum foil (to create a steaming effect); bake at 450 degrees for 2 hours.

Remove from oven about 10 minutes before ready to serve. Heat grill to high. Place ribs meat-side down on the hot grill. Baste with barbecue sauce. When you notice the juice in the bone to begin to bubble, turn over and baste the other side of the ribs with barbecue sauce. Juice in the bone should begin to bubble again, then turn once more to cook briefly as the sauce caramelizes.

Servings: 4





Tony Roma's Blue Ridge Smoky BBQ Sauce Recipe
Serves/Makes: 3 cups

Ingredients:

* 1 cup ketchup
* 1 cup red wine vinegar
* 1/2 cup brown sugar
* 1/4 cup molasses
* 1 1/2 teaspoon liquid smoke
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder

Directions:

Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth.

Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. Use on pork spareribs

This recipe for Tony Roma's Blue Ridge Smoky BBQ Sauce serves/makes 3 cups.




Tony Roma's Red Hots Bbq Sauce Recipe

1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 tablespoons molasses
1/2 tablespoon finely diced red bell pepper
2 teaspoons sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Tabasco pepper sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1. Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.

2. When the mixture comes to a boil, reduce the heat and simmer uncovered.

3. In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.




Tony Romas Onion Rings

6 each White onions
1 cup Milk
3 each Eggs, beaten
Salt
2 cups Pancake mix

Slice the onions crosswise and separate into rings. Combine milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate.




Tony Roma's Onion Ring Loaf

Ingredients :

5 white onions sliced
1 cup milk
3 eggs beaten
Salt to taste
2 cup pancake mix
Oil for deep-frying
Parsley sprigs for garnish

Method :

* Separate onions into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes.
* Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees.
* Remove onion rings from milk mixture, dip in pancake mix, and place in hot oil. Fry rings until golden brown. Drain fried onion rings on paper towels.
* Pack fried onion rings solidly, but loosely, without pressing, into 8- by 4-inch loaf pan. Bake in 400 degree oven for 10 to 15 minutes. Turn onto serving plate. Garnish with parsley.
* This recipe yields 4 servings.



Tony Roma's Maple Sweet Potatoes

Ingredients :

1 lrg garnet yam
1 tbl butter
1/2 cup chopped yellow onion
3 tbl finely-chopped pecans
3 tbl maple syrup
1/4 tsp cinnamon

Method :

* Bake yam for 40 to 45 minutes at 400 degrees. This will bake the yam nearly all the way through, while still leaving it firm enough to slice when cool. Remove the yam from the oven and let it cool so that you can handle it. When the yam has cooled, remove the skin and slice it into 1-inch bite-size cubes.
* Melt 1 tablespoon of butter in a large skillet. Add onion slices and pecans and saute for a couple minutes or until onion slices begin to brown.
* Add sliced yams, maple syrup and cinnamon and saute for 3 to 5 minutes, stirring often, or until yam pieces are hot and tender.
* This recipe yields 2 to 4 servings.




Tony Roma's Got a Hit Contract Out on Me Ribs

1 tbl Lemon Peel
1 tbl Garlic Powder
1 tbl Onion Powder
1 tbl Chili Powder
1 tbl Paprika
1/2 tbl Black Pepper
1/2 tbl Cayenne Pepper
1/2 tbl White Pepper
2 tbl Salt
2 tbl Brown Sugar
2 lrg Racks baby back ribs
Your favorite BBQ sauce

Method :

* Combine all dry ingredients in bowl. There will be more of this wonderful mix than you need. Save it in a zip lock bag in a cool dark place. You can use it on any pork with great results.
* The night before you intend to serve the ribs, coat the ribs in all the spice mix you can (until it falls off). Place ribs in zip lock bag and put in refrigerator.
* The day you wish to serve the ribs, remove them from the refrigerator seven hours (that's right 7 hours) before you want to eat and add more spice mix as above. Preheat your oven to 225 degrees F (THAT'S RIGHT! TWO HUNDRED AND TWENTY FIVE DEGREES!). Six hours before serving, place ribs on a shallow pan fat side up, cover pan tightly with aluminum foil and place in oven. You now have five hours to make side dishes and goodies to go with your ribs. After five hours, remove foil from pan, drain fat and coat both sides of the ribs with your favorite sauce. Continue cooking, adding more sauce in another half hour. After six hours of "low and slow" cooking, you should be able to pull a nice shiny rib bone right out of the rack of ribs with no meat attached. This is when they are done. If you can't do this yet, put on more sauce, continue to cook and tell your family that the wait will be worth it. It will!





Tony Roma's Corn Fritter Casserole

Ingredients :

2 box Jiffy Corn Bread Mix
1 can Whole Kernel Corn Drained (14.5 -15 oz can)
2 Eggs Beaten
2/3 cup Milk
1/2 cup Onions (finely diced)
1/2 cup Green Bell Pepper (finely diced)
2 tbl Butter
3 Chicken Bouillon Cubes
1 + 1/3 C. Warm Water
3 tbl Melted Butter
Salt and Freshly Ground Pepper (to taste)

Method :

* Preparation:
In a medium size bowl mix together the Jiffy mix, drained corn, beaten eggs and milk. In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan. Drop a serving size spoon full of corn fritter mix in fry pan. Do not let Corn fritter patties touch one another while frying. Cook on each side until lightly golden. When done place on paper towel to drain. You may need to add more oil while frying all of the corn fritters. When fritters have been completed let cool on paper towels.
* In fry pan add 2 Tbs. of butter, place onions and bell pepper in fry pan. Saute on medium low heat until onions are transparent.
* Remove fry pan from heat and set aside. Place chicken bouillon cubes in 1+1/3 C. of water and dissolve.
* In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs. melted butter. Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well. Place mixture in well oiled 8"x 8" baking pan and cover with foil. Place in a preheated oven at 350 degrees for 20 - 25 minutes. Remove foil and place back in oven for 10 - 15 minutes.

[Kitchen Witch]

Tony Roma's Cole Slaw

3 lrg heads white cabbage shredded
5 lb carrots shredded
6 bn green onions, including green tops chopped

DRESSING
1 gal white vinegar
1/4 cup garlic salt
6 tsp cumin
1/8 cup dry mustard
4 lb sugar
6 tsp freshly-ground black pepper
1/8 cup oregano
1/3 cup celery seed

Method :

* Combine all ingredients and store with tight-fitting lid.
* This recipe yields 4 servings.




Tony Roma's Carolina Honeys Bbq Salmon

SAUCE
1 cup ketchup
1 cup white distilled vinegar
1/2 cup molasses
1/2 cup honey
1 tsp hickory liquid smoke
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Tabasco pepper sauce

SEASONING
1 tsp salt
1/2 tsp freshly-ground black pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne pepper
SALMON
4 x skinless salmon fillets - (6 oz ea)
Canola oil or olive oil non-stick spray

Method :

* Combine all ingredients for the sauce in a saucepan over medium-high heat. Blend the ingredients with a whisk until smooth. When the mixture comes to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens. Remove from heat.
* Combine all ingredients for seasoning in a small bowl. Preheat barbecue or indoor grill to high heat.
* Sprinkle seasoning lightly over both sides of the salmon, spray each fillet lightly with olive oil or canola oil non-stick spray. Grill the salmon for about 3 minutes then rotate it 180 degrees to make criss-crossing grill marks. Grill for another 3 minutes then turn the salmon over for 3 minutes and rotate it again to make criss-crossing grill marks on that side. Grill until done. Remove salmon fillets from the grill, brush with the sauce and serve.
* This recipe yields 4 servings.




Tony Roma's Carolina Honey Rib Sauce

1 cup ketchup
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Tabasco pepper sauce

Method :

* Combine all of the sauce ingredients in a pan over high heat. Blend with a whisk until it's smooth.
* When the mixture comes to a full boil, reduce the heat and simmer, uncovered, for 30 to 45 minutes until the mixture thickens. Remove from heat. If it becomes too thick, you can thin it with more vinegar.
* Use on ribs or chicken wings.
* This recipe yields about 3 cups.
* Yield: 3 cups

[Kitchen Witch]

Tony Roma's Bbq Sauce

1 cup Ketchup
1 cup Vinegar, (I'd assume white distilled)
1/2 cup Dark corn syrup
2 tsp Sugar
1/2 tsp Salt
1/4 tsp Garlic powder
1/4 tsp Onion powder
1/4 tsp Tobassco

Method :


* Combine all and heat to boil. Reduce heat, cover, and cook 30 - 45 minutes.




Tony Roma's Baked Potato Soup


2 med potatoes - (abt 2 cups chopped)
3 tbl butter
1 cup diced white onion
2 tbl flour
4 cup chicken stock
2 cup water
1/4 cup cornstarch
1 1/2 cup instant mashed potatoes
1 tsp salt
3/4 tsp freshly-ground black pepper
1/2 tsp basil
1/8 tsp thyme
1 cup half-and-half
GARNISH
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 x green onions, green part only chopped

Method :

* Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
* As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
* Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
* Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.
* This recipe yields 6 to 8 servings.



Tony Roma's Baby Backs

1 cup Ketchup
1 cup Vinegar
1/2 cup Dark corn syrup
2 tsp Sugar
1/2 tsp Salt
1/4 tsp Garlic powder
1/4 tsp Onion powder
1/4 tsp Tabasco pepper sauce

Method :

* Combine the above ingredients.
* Heat over high heat until boiling.
* Reduce heat, simmer 30-40 minutes until thick.
* Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.