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July20, 2004 - Cajun Cooking >> |
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Cajun Cooking-member's submitted recipes,members questions and more. ***************************************** Hi Y'all, Yep, you guessed it, it rained again! Good weather for Georgette! :o) ***************************************** The message board is back up again, finally! Post recipes, cooking tips, requests,leave us a message and more. http://www.cajuncookingrecipes.com/wwwboard/wwwboard.html Message Board ***************************************** Post recipes for others to rate it! http://www.cajuncookingrecipes.com/index.php Post Recipes ***************************************** Members Submitted Recipes Ratings: ***************************************** Raleigh-Durham Pork Barbecue -Rated- No rating yet! ***************************************** Member's Submitted Recipe-Please Help Us Rate It! ***************************************** Easy Tex-Mex Barbecued Ribs Servings: 4 Ingredients 3 to 4 lbs spareribs 1 cup catsup 1/4 cup cider vinegar 2 Tbsp Worcestershire sauce 2 tsp dry mustard 2 tsp crushed red pepper 1/2 cup brown sugar Directions Unwrap spareribs and set out for 30 minutes to warm to room temperature. In a saucepan combine catsup and remaining ingredients. Heat to boiling; cover and simmer 15 minutes. Remove half of sauce and set aside to serve with ribs. Place ribs over medium-hot coals. Cover and grill 10 minutes. Baste with sauce and continue to grill, uncovered, basting and turning every few minutes. Grill for an additional 20 minutes or until cooked through. Serve reserved sauce with ribs. Contributor : Doubleduceuno-Thanks! Please rate this recipe under category: Meat/Poultry at: http://www.cajuncookingrecipes.com/index.php Rate This Recipe! ***************************************** Questions And Answers From Readers: ***************************************** Question: "Hi! I am looking for a tried and proven recipe for garlic mashed potatoes. The one's I've tried were too heavy on the garlic taste. Thanks! Mara" Have an answer? Let us Know! Answer: Posted by Marie at the message board: "Not meaning to sound rude, but as is with any recipe calling for herbs, spices, etc, any of the am't can and should be modified to meet the individual's taste preference. so to lessen the garlic flavor, simply decrease the amount of garlic you are using. You may also want to experiment with the various garlic products -- garlic powder, garlic salt, and of course the fresh garlic preparations available, which range from crushed to paste and eveything in between. The finer the garlic is mashed the more intense flavor you will derive in a given measurement (ie, tsp) Hope this helps Marie" ***************************************** Question: "I am the person who recently wrote asking for a copycat recipe of Popeyes chicken ...how to. Now, I thought of another I would like to find: when we travel from north to south each year, we often stop for breakfast at the Waffle houses along the roads in most towns. I LOVE the marinade they use for their steak. Is it possible that you or anyone knows just what it is? I consider myself an excellent cook, but cant figure out what is in that. it has a special nice flavor. Thank you so much. Loretta" Still no answer for Loretta! Have an answer? Let us know! ***************************************** Receiving more than one copy of the newsletter? Please forgive our tranformation, and let us know! ***************************************** Cooking Tips: To remove some of the fat in soups, add a lettuce leaf to the pot. Remove the leaf after fat removal. Adding a raw potato to over salted soup, helps soak up the extra salt. One to two table spoons of vinegar with your meat helps tenderize it while you are cooking. ***************************************** Note*If you are trying to use the same username and password at the website as you have in the newsletter, and you are having problems logging in. Im sorry, it doesnt work that way. They are two different things. If you go to http://www.cajuncookingrecipes.com/index.php and look on the right hand side. Under "add recipe" it asks if you are a new user to click here. Then create a username and password. You can use the same one as for the newsletter as long as no one else has it so far. It would make it easier to remember. It's real short, and as soon as you do this, you can add your recipes. Please let us know if you have any problems. ***************************************** Our website has tons of recipes for you. We aren't all Cajun anymore. You will find recipes for Cajun, Mexican, Italian, Low Carb, Diabetic,cookies, and much more. http://www.cajuncookingrecipes.com/ Cajun Cooking Recipes *Note: If you have visited any of these pages before, you may need to reload the page to see the recent additions. ***************************************** To Unsubscribe from our newsletter send: 26525-unsubscribe@zinester.com Unsubscribe ***************************************** I highly recommend the Recipe Gold Mine newsletter. Join them for great recipes, crafts, tips and sharing at Recipe Goldmine and Craft Exchange. To subscribe send: 61956-subscribe@zinester.com Subscribe To Recipe Gold Mine ***************************************** If you enjoy our newsletter,help us grow by sending it to who you think may enjoy it. ***************************************** Contact Us Send cajuncooking@cajuncookingrecipes.com Contact Us ***************************************** Thanks for reading everyone, ~~Peggy And That Wacky Quacky,Georgette! ***************************************** |
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