Hotsy Totsy Country Ribs Recipes
HOTSY PASTA
After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
- 2. Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes. Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes. Season with salt and pepper and stir in the parsley. (Makes about 4 cups of sauce.)
- 3. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!
CROCK POT BARBECUE COUNTRY RIBS
Makes a sweet sauce that is nicely sticky so have lots of napkins! Great for days when the weather isn't good enough to grill outside!
Provided by PalatablePastime
Categories Pork
Time 9h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place ribs, onion and garlic in crock pot.
- Cook on low for 8-10 hours, or until pork is cooked through and tender (your time may vary with your appliance).
- Drain ribs and onion from crock pot.
- Discard any juices from crock pot and return meat and onions to crock pot.
- Stir together barbecue sauce and jam until blended.
- Pour over ribs, stirring lightly to coat.
- Cook on high for 30 minutes or until sauce has thickened and ribs are glazed.
Nutrition Facts : Calories 469.9, Fat 13, SaturatedFat 4.6, Cholesterol 167.8, Sodium 515.2, Carbohydrate 37.1, Fiber 1.1, Sugar 25.2, Protein 47.6
CROCK POT MAPLE COUNTRY RIBS
Make and share this Crock Pot Maple Country Ribs recipe from Food.com.
Provided by Mary Butterfield
Categories Pork
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything in your crock pot and cook on low 6-8 hours.
Nutrition Facts : Calories 892, Fat 40.5, SaturatedFat 8.1, Cholesterol 252.2, Sodium 545.9, Carbohydrate 64.1, Fiber 0.7, Sugar 51.3, Protein 66.4
HOTSY TOTSY SUPER HOT SAUCE
I invented this recipe to use up some little red hot peppers I had in my garden at the end of the season. They were all small, about 1" to 2" long, and thin. This recipe only makes about 1/2 pint, so I did not bother to process in canner, and just stored the jar in the refrigerator. If you make a large batch and need to preserve it, follow instructions for peppers in your pressure canner instruction book. There is not enough vinegar in this recipe to make it safe for boiling water bath processing.
Provided by cathyfood
Categories Sauces
Time 20m
Yield 1/2 pint, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in small food processor.
- Chop until peppers and garlic are finely chopped.
- Taste for seasoning (I dare you!).
- Store in 1/2 pint jar in refrigerator.
Nutrition Facts : Calories 20.5, Fat 0.1, Sodium 196.3, Carbohydrate 4.9, Fiber 0.5, Sugar 3.6, Protein 0.5
1-2-3 CHILI
Make and share this 1-2-3 Chili recipe from Food.com.
Provided by bugsbunnyfan
Categories Beans
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Slow Cooker Directions
- Brown beef in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat. Combine beef, beans and tomato sauce in slow cooker; mix well.
- Cover; cook on LOW 6 to 8 hours.
- Serve with cheese and green onions.
Nutrition Facts : Calories 525.9, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 1065.9, Carbohydrate 54.4, Fiber 10.4, Sugar 4.9, Protein 37.5
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