Tony Roma Recipes

Tony Roma BBQ Sauce

Tony Roma’s Cole Slaw

Tony Roma’s Bbq Sauce

Tony Roma’s Baked Potato Soup

2 med potatoes - (about 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

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 F and bake the potatoes for 1 hour or until cooked. Remove them from the oven and let cool.
* Meanwhile, 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 thickens.
* 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
1/2 tsp Tabasco pepper sauce

Method :

* Combine all ingredients in a bowl and mix well.
* 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.