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  #1  
Old 06-03-2007, 05:02 AM
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Default Bar-b-Q Side Dish Recipes

Dr. Pepper Baked Beans


Quick, fun & tasty

INGREDIENTS:

28 ounce can pork and beans
1 onion, chopped fine
1 green pepper, chopped fine
1 tomato, chopped fine
1/2 cup dark brown sugar
1/3 cup Dr. Pepper [orrrrr...you could replace the DP with Root Beer]
1/8 teaspoon ground cloves

DIRECTIONS:

Preheat oven to 350F. Drain liquid from pork and beans. Pour into a baking dish.

Gently mix in onion, pepper and tomato. Combine sugar, Dr. Pepper and cloves until sugar is dissolved. Pour evenly over bean mixture.

Bake, covered, 30 minutes.

Serves 4 to 6.
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  #2  
Old 06-03-2007, 05:05 AM
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Default Texas Ranch Potato Salad

The ranch dressing mix will give this potato salad just a little extra piquancy!

INGREDIENTS:

1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes.

Drain, run under cold water to cool, and chop into cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.

In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.

Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.

Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.
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  #3  
Old 06-03-2007, 05:07 AM
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Default Grilled Stuffed Mushrooms

INGREDIENTS:

24 medium mushrooms
1/4 cup chopped green onion
3 Tbsp. margarine, divided
2 tsp. flour
1/2 tsp. dried marjoram, crushed
dash pepper
1/4 cup dry white wine
1/2 cup finely chopped cooked ham (OR sausage, OR (my favorite) shrimp)
1 Tbsp. snipped parsley

DIRECTIONS:

Remove stems from mushrooms; reserve caps. Chop stems.

Cook the chopped stems and onion in 1 Tbsp. margarine just till tender.

Blend in flour, marjoram and pepper; add wine. Cook and stir till thickened and bubbly.

Stir in ham (sausage or shrimp) and parsley. Stuff mushroom caps with mixture.

Place mushrooms on a 20" x 12" piece of foil; dot with remaining margarine. Fold foil to seal edges; grill on gas grill set at medium for 15 to 20 minutes.
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  #4  
Old 06-03-2007, 05:09 AM
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Default Tangy Barbecued Corn

Some people argue that grilled corn isn't tender enough. A pre-grilling boil will get rid of that argument.

INGREDIENTS:

4 ears shucked fresh corn
1 tsp sugar
1/4 cup milk
barbecue sauce

DIRECTIONS:

In a large saucepan, heat water to a rapid boil. Add sugar and milk.

Carefully place corn in water and boil for 2 minutes. Remove from water and place on aluminum foil.

Slather each ear in barbecue sauce. Wrap each ear in foil and transfer to grill.

Cook over medium high fire for 5 to 7 minutes. Be sure to rotate corn at least twice.
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  #5  
Old 06-03-2007, 05:12 AM
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Default Tropical Baked Beans

INGREDIENTS:

1/2 pound Bacon, thinly sliced & diced
2 medium Onions, chopped
2 20 oz. Cans pork & beans
1 1/2 teaspoons Dry mustard
1 8 oz can crushed pineapple, drained
1/4 cup Tomato-based chili sauce
1/4 teaspoon Salt

DIRECTIONS:

Separate bacon pieces and place over bottom of a 3 qt. casserole; cover with a lid or waxed paper. Microwave on High for 5 min. stirring after 3 minutes. Stir in onions.

Microwave, uncovered, on high 3 minutes or until onions are soft. Drain off excess fat. Stir in pork and beans, mustard, pineapple, chili sauce and salt.

Cover with a lid or plastic wrap. Zap on Medium for 30 minutes, stirring after 15 minutes. Uncover and zap on high 10 minutes, stirring at least twice.

Serves 10.
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  #6  
Old 06-03-2007, 05:15 AM
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Default Basil, Roasted Peppers and Monterey Jack Cornbread

INGREDIENTS

1/2 cup unsalted butter, chilled and cubed
1 cup chopped onion
1 3/4 cups cornmeal
1 1/4 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs
1 1/2 cups shredded pepperjack cheese
1 1/3 cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
1/2 cup chopped fresh basil

DIRECTIONS

Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.

Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.

Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.

Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.

Bake cornbread until golden and tester inserted comes out clean, about 45 minutes.

Cool 20 minutes in pan. Cut into squares & serve.
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  #7  
Old 06-03-2007, 05:18 AM
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Default Baked Apple On The Grill

INGREDIENTS:

4 tart apples (such as Granny Smith)
4 tablespoons packed brown sugar
4 teaspoons butter
1/2 tablespoon Cinnamon Red Hots (hard, red, cinnamon-flavored candies)

DIRECTIONS:

Peel and core apples, while leaving apples whole.

Cream the butter and sugar, and fold in Red Hots. Portion the mixture evenly into the hollow core of the apples.

Wrap each apple individually in foil, and place on the grill, or right in the hot coals of a campfire until done. Baking time varies with the variety of the apple but is usually takes about15 minutes. Apple may be tested for doneness by poking it with a fork.

Makes 4 servings.
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  #8  
Old 06-03-2007, 05:23 AM
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Default Simple Seafood Pasta Salad

Ingredients:

12 ounces medium pasta shells
Salt
1/2 pound shrimp, crab, or imitation crab meat, broken into pieces
1 cup mayonnaise
1/2 cup buttermilk
4 green onions, thinly sliced
1 lemon, juiced
1 teaspoon onion powder
1/2 teaspoon chopped garlic
1/2 teaspoon seasoned salt
2 tablespoons chopped parsley
Pepper


Directions:

Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes. Rinse, drain and set aside.

Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic, seasoned salt, parsley and pepper to taste.

Add the pasta shells and mix again.

Cover and chill overnight.
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  #9  
Old 06-04-2007, 05:30 AM
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MMM, I gotta try some of those!
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Old 06-06-2007, 05:18 PM
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YUMMY.....
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