Prep: 15 m
Cook: 2 h 50 m
Ready In: 3 h 20 m
Recipe By:Chef John

"If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo."

Ingredients

• 1/2 cup ancho chile powder
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground dried chipotle pepper
• 1 rack baby back pork ribs
• 1 cup barbeque sauce

Directions

Preheat oven to 250 degrees F (120 degrees C).

Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.

Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.

Generously apply coating of dry rub to all sides of rib rack.

With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.

Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Increase oven temperature to 350 degrees F (175 degrees C).

Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.

Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

Cut rack into individual rib segments and serve with more barbeque sauce.

World's Best Pasta Sauce!
Rated as 4.71 out of 5 Stars
Prep: 15 m
Cook: 1 h 30 m
Ready In: 1 h 45 m
Recipe By:John Chandler
"Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self."

Ingredients

• 1 pound sweet Italian sausage, sliced
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon fennel seed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
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This recipe is from "Stop and Smell the Rosemary" from the Houston Junior League. My friend Martha Plunkett tested every recipe in the book, multiple times. Love this sauce!

Ingredients:

For the lamb:

• 1 rack of lamb, 8 to 10 ribs
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

For the sauce:

• 1 onion, chopped
• 2 strips bacon, chopped
• 1 tablespoon fresh rosemary
• 1/2 cup port
• 1/4 cup water
• 1/2 cup heavy whipping cream

Directions:

Prehead oven to 350 degrees. Trim excess fat from lamb. Sprinkle with rosemary, salt, and pepper. Place lamb in baking dish. Bake 45 minutes. Set aside, keep warm.

Pour drippings from lamb in a skillet. Add onion and bacon. Cook over medium heat until bacon is crisp. Add rosemary, port, and water. Bring to a boil. Reduce heat. Simmer uncovered until reduced to 1/2 cup. Add cream and simmer, stirring until slightly thickened. Spoon sauce over lamb and serve immediately.

INGREDIENTS

• One 6-ounce piece of chunk bacon
• 3 1/2 tablespoons olive oil
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• Salt and pepper
• 2 tablespoons flour
• 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
• 2 1/2 to 3 1/2 cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• 1/2 teaspoon thyme
• A crumbled bay leaf
• 18 to 24 white onions, small
• 3 1/2 tablespoons butter
• Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
• 1 pound mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
See above under ingredients (could not fit!!!!! Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and lardons to it.
Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Tortilla Soup Serves: 6

Ingredients

• 2 ears of fresh corn, husks removed
• 4 large garlic cloves, peeled
• 1 small onion (about 2 ounces), peeled, trimmed, and quartered
• 1 small jalapeño pepper, trimmed and seeded
• 2 tablespoon s corn oil
• 2 corn tortillas, cut into 1-inch squares
• 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
• 2 tablespoon s tomato paste
• 2 teaspoon s ground cumin
• 2 us liquid quart s chicken stock, heated
• Kosher salt and feshly ground black pepper

Garnish

• corn tortillas
• 1 ripe avocado
• 1 large chicken breast, cooked, boned, and skinned
• 1/2 grated Cheddar cheese
• 1/4 chopped fresh cilantro leaves

Prep:

Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.

Using a food processor fitted with the steel blade, coarsely chop the garlic, onion, jalapeño pepper, and the corn kernels. Reserve.

Make the soup:

In a large stockpot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.

Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corn cobs, and cook over low heat until the soup is reduced by one third.

Discard the corn cobs and purée the soup in batches, in a blender or food processor until smooth. At this point, the soup can be passed through aock, fine strainer if desired. Return to a clean pot and season with saltock, and pepper.

Prepare the garnish:

Preheat tthe oven or toaster oven to 350°F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.

Wolfgang Puck Tortilla Soup

Prep: 25 m
Cook: 35 m
Ready In: 1 h
Recipe By: Mary

From Mary: "Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich."

Ingredients

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese

Directions

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Read more here.

Prep:15 m
Cook: 35 m
Ready In: 50 m
Recipe By: Kaeli L

"This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!"

Ingredients

• 2 ounces rice noodles (pad thai noodles)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 tablespoons minced lemon grass
• 1 teaspoon ground ginger
• 2 teaspoons red curry paste
• 1 (32 ounce) carton chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• 1 (13.5 ounce) can reduced-fat coconut milk
• 1/2 cup peeled and deveined medium shrimp
• 1/2 cup sliced mushrooms
• 1 (10 ounce) bag baby spinach leaves
• 2 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 2 green onions, thinly sliced

Directions

Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.

Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.

Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.

To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

Original Recipe Link HERE

From Stop & Smell the Rosemary (Junior League Houston)

Ingredients

• ½ cup ( 1 stick) unsalted butter
• 2 large onions, chopped
• 2 cloves garlic, minced
• 4 large carrots, peeled and chopped
• 1 large russet potato, peeled and chopped
• 6 red bell peppers, roasted (page 40), peeled, seeded, and chopped
• 2 firm pears, peeled, cored, and chopped
• 5 cups chicken stock
• 1 tablespoon chopped fresh parsely
• salt
• freshly ground pepper
• creme fraiche or sour cream
• fresh Italian parsley sprigs

Directions

Melt butter in a large saucepan. Add onion and garlic and sautee 10 minutes. Add carrots and saute an additional 10 minutes. Add potatoes & bell peppers and saute 10 minutes. Add pears, chicken stock, and parsley. Bring to a boil. Reduce heat. Simmer uncovered 20 minut, vegetables are tender. Season with salt and pepper. Transfer in batches to food processor or blender. Process until smooth.

Ladle soup into individual bowls and garnish with sprigs of parsley.

Prep: 15 m
Cook: 25 m
Ready In: 40 m
Recipe By:Marci Stohon
From Marci: "This is a soup that will keep you warm during a long, cold winter!"

Ingredients

• 2 tablespoons butter
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup half-and-half
• 2 tablespoons honey
• 1/4 cup sour cream, or to taste (optional)

Directions

Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.
ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 11/13/2017