Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
BBQ BURGERS 6 servings
1½ to 2 pounds lean ground beef or pork or uncooked ground chicken or turkey, or a combination
½ to ¾ cup chopped peeled onion
1 cup tomato-base chili sauce
½ cup cider vinegar
½ cup water
2 teaspoons chili powder or to taste
1½ teaspoons dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon light or dark brown sugar or the equivalent of 1 teaspoon brown sugar in granulated brown sugar substitute
Few drops liquid smoke (optional)
Salt and freshly ground black pepper to taste
6 hamburger or onion buns or Kaiser rolls, each split in half
In a large heavy skillet lightly coated with non-caloric vegetable cooking spray, sauté ground meat of choice and onions over moderate heat just until ground meat is lightly browned, stirring frequently. Pour off any excess fat.
Reduce temperature slightly; add chili sauce, vinegar, water, chili powder, mustard, Worcestershire sauce, brown sugar, liquid smoke, if desired, and salt and pepper to taste, mixing well. Bring mixture to a simmer; continue simmering, uncovered, for 35 to 45 minutes to blend flavors.
To serve, arrange two halves of a bun on each plate. Spoon barbecue mixture over each bun half, dividing evenly. Garnish as desired and serve as an open-face sandwich. Or, spoon barbecue mixture onto the bottom half of each bun; cover each with the top half of the bun. Garnish as desired.
Variations: Top each barbecue-filled bun half with a slice of sharp Cheddar or Monterey Jack or other desired cheese; transfer sandwiches to a baking sheet and bake in a preheated moderate oven (350 degrees F.) for about 7 to 8 minutes or broil for 2 to 3 minutes about 6 inches from heat source until cheese has melted.
