Dr. Pepper BBQ Sauce

June 19, 2014 Leave a Comment
Dr. Pepper BBQ Sauce

Dr. Pepper BBQ Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family is stationed in Italy with my husband, Lieutenant William Robert Blackman.  William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells “home” for us is a good ol’ barbecue.  I have my own recipe for barbecue sauce that we like to pour all over sliced brisket.  Eating it reminds us of weekend barbecues with our families.

           Tina Blackman                                                                  Naples, Italy

 

Dr. Pepper BBQ Sauce Recipe

Dr. Pepper BBQ Sauce

1 can (12 oz.) Dr. Pepper

1 cup crushed tomatoes

¼ cup packed brown sugar

2 Tbsp. spicy brown mustard

1 Tbsp. orange juice

1 Tbsp. Worcestershire sauce

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

 

In a small saucepan, combine all ingredients; bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally.  Refrigerate leftovers.

 

(Recipe for Dr. Pepper BBQ Sauce was on www.tasteofhome.com, 2014)

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Spicy Turkey Chili

October 8, 2013 Leave a Comment
Spicy Turkey Chili

Spicy Turkey Chili

 

“This peppery chili is not for the faint of stomach.” It’s saucy and satisfying—according to my daughter, it’s the one thing she can taste when she has a cold.  It also freezes very well.

        Margaret Shauers                                                           Great Bend, Kansas

 

Spicy Turkey Chili

2 lbs. ground turkey or turkey sausage

1 large onion, chopped

4 garlic cloves, minced

2 cans (16 oz. each) chili beans, undrained

2 cans (15 oz. each) tomato sauce

1 can (28 oz.) crushed tomatoes

1 ½ cups beef broth or beer

2 to 3 Tbsp. chili powder

2 tsp. Italian seasoning

¼ to ½ tsp. cinnamon

1 jalapeno pepper, finely chopped

Dash cayenne pepper

 

In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain.  Add remaining ingredients.

Bring to a boil; reduce heat.  Simmer, uncovered, for 45 minutes, stirring occasionally.      12-14 servings

(Recipe for Spicy Turkey Chili came from tasteofhome.com)

 

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Eggplant& Zucchini Rollatini

September 23, 2013 Leave a Comment
Eggplant & Zucchini Rollatini

Eggplant & Zucchini Rollatini

 

Someone at the table is bound to praise your rollatini dish, and then ask what the heck it is.  Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked.

               Andrea Rivers                                                    Westbury, New York

 

Eggplant& Zucchini Rollatini Recipe

Eggplant & Zucchini Relating

1 large eggplant

½ tsp. salt

Sauce:  1/3 cup chopped onion

3 garlic cloves, minced

1 Tbsp. olive oil

2 cans (28 oz. each) crushed tomatoes

¼ cup dry red wine or vegetable broth

1 Tbsp. sugar

2 tsp. each dried oregano and dried basil

1 tsp. salt

¼ tsp. pepper

Relating:  4 cups (16 oz.) shredded part-skim mozzarella cheese

1 package (8 oz.) cream cheese, softened and cubed

1 large zucchini, thinly sliced

2 Tbsp. plus ½ cup olive oil, divided

2 eggs lightly beaten

1 cup dry bread crumbs

½ cup grated Parmesan cheese

Peel and slice eggplant lengthwise into sixteen 1/8 inch thick slices.  Place in a colander over a plate; sprinkle with salt and toss.  Let stand for 3 minutes.  Rinse and drain.

In a large saucepan, sauté onion and garlic in oil until tender.  Add the remaining sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.

Preheat oven to 350 F.  In a large bowl, combine mozzarella and cream cheese mix well.  In a large skillet, sauté zucchini in 2 tablespoons oil until tender; remove and set aside.

Place eggs and bread crumbs in separate shallow bowls.  Dip eggplant in eggs, then bread crumbs.  Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown.  Drain on paper towels.

Scoop 1 cup sauce into an ungreased 13×9 inch baking dish.  Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture.  Roll up and place seam side down in baking dish.  Top with remaining sauce.  Cover and bake 30-35 minutes or until bubbly.  Sprinkle with Parmesan cheese.

8 servings                                                                                                                            

(Recipe for Eggplant & Zucchini Rollatini came from tasteofhome.com)

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Penne Alla Vodka

December 30, 2012 Leave a Comment
Penna Alla Vodka

Penna Alla Vodka

I was dying to get this recipe since it is a common dish in all Italian restaurants.  It’s also an easy dish to make for company, and they always think you fussed!

Penne Alla Vodka/by Christine Sheehy/The Greco Family “Cook”Book

Penne Alla Vodka

4 Tbsp. butter

1 small onion, diced

1 clove garlic, chopped

3 leaves basil leaves, chopped

½ cup Vodka (cheaper is better)

1 can (14 oz.) crushed tomatoes

½ pint heavy cream

1 Lb. Penna pasta (may substitute Rigatoni)

1 Lb. chicken or shrimp, pre-cooked

Basil leaves

In a medium sauté pan, melt the butter over medium heat.  DO NOT LET IT BROWN!  Over medium-low heat, cook the onion, garlic and basil until the onion pieces are soft (about 8-10 minutes).  Add vodka to the pan.  Raise heat to boil, stirring the mixture frequently.  Lower heat to simmer and cook sauce for about 8 minutes or until about ¼ of mixture has evaporated and the aroma of the vodka has subsided.  Add the tomatoes.  Continue cooking 5 minutes longer.  Add heavy cream and cook 5 minutes longer.  You may add chicken or shrimp, if you prefer.

Cover the pan and cook an additional 5-8 minutes.  Cook the pasta al dente.  When pasta is ready, drain and transfer to a large bowl.  Add the vodka sauce and toss well.  Garnish with basil leaves, if desired.

(Recipe for the Penne Alla Vodka was in the Greco Family “Cook”Book. Christine Sheehy, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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