Posted by: jenna on: November 14, 2005
For pork ribs that literally fall off the bone, I use an oven to slowly cook the ribs.
The recipe is quite simple: mix 18 oz. of barbeque sauce (1 bottle) with 1/2 cup orange juice. Pour into a 9×13 pan. Place ribs in pan and flip using tongs so ribs are coated. Cover tightly with [...]
Posted by: jenna on: November 7, 2005
Submitted by: jenna ross
Ingredients:
4 cups crumbled cornbread (4 big cornbread muffins work fine too)
1/4 Cup Butter
1/4 cup chicken broth
8 slices crisply cooked bacon, crumbled, reserve drippings
4 sticks (2 cups) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
3 tablespoons reserved bacon drippings
1 teaspoon salt
1/4 teaspoon pepper [...]
Posted by: jenna on: November 7, 2005
Submitted by: Crystal040405
Ingredients
3 links Chorizos
1 Lb Smoked Link Beef Sausage (Hillshire Farms)
1 cup cooked diced Ham
5 cans Goya Chick Pea Garbanzos
2 cans Vegetable Broth
1 can Chicken Broth
2 cans Rotel Original Tomatoes with Green Chilies
1 Large Onion Diced
2 Stalks Celery Diced
2 Carrots Diced
1 glove Garlic
3 potatoes diced
2 individual packages [...]
Posted by: jenna on: November 4, 2005
You need:
Vine ripened tomatoes
Fresh cucumber
Red onion
Extra-virgin olive oil, preferably unfiltered
Kalamata olives, with or without the pits
Fresh, water-packed feta cheese in a big chunk (not crumbled)
Fresh oregano leaves (optional, but really good to have)
Green peppers (also optional)
Note that nothing is specifically measured in this recipe. This is intentional, and makes the recipe more authentic.
CHOP THE CUCUMBERS [...]
