Recipes

Mushroom Kabob Appetizers

Mushroom Kabob Appetizers

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Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons plain nonfat yogurt or 2 tablespoons low-fat sour cream
  • 1 teaspoon minced garlic
  • 1 ⁄ 4 teaspoon thyme to taste
  • 1 ⁄ 8 teaspoon cayenne
  • 1 ⁄ 2 lb large button mushroom

Instructions

  • Combine marinade ingredients and marinate mushrooms at least an hour.
  • String mushrooms on skewers and grill, basting with marinade, until lightly browned.
  • Remove from skewers and serve.
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Course; Appetizer / Barbecue

Easy Taco Appetizers

Easy Taco Appetizers

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Ingredients

Instructions

  • In a skillet, cook the beef with onions and garlic over medium heat until no longer pink; drain.
  • Add water and taco seasoning, simmer for about 5 minutes.
  • In a bowl, combine the cream cheese and milk; spread on a serving platter or pizza pan.
  • Top with the meat mixture.
  • Sprinkle with chilies, tomatoes, onions and lettuce.
  • Drizzle with barbecue sauce.
  • Sprinkle with cheddar cheese.
  • Serve with large size corn chips.
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Course; Appetizer / Barbecue / Taco’s

BBQ Baked Beans with Pulled Pork

BBQ baked beans with pulled pork are a rich and comforting side dish that perfectly complements any barbecue meal. These BBQ baked beans combine sweet, tangy, and smoky flavors into a thick and hearty dish that works equally well as a side or a snack.

The strength of this recipe lies in its simplicity. Pinto beans form the base, while ketchup, vinegar, and brown sugar create a classic sweet and tangy sauce. The addition of pulled pork brings extra depth and a subtle smoky flavor that makes this dish stand out.

For a complete barbecue plate, serve these beans alongside Maryland Smoked Home Fries or grilled meats. For safe food handling and preparation, follow the official guidelines from the FDA.

How to prepare BBQ baked beans

Start by combining the beans with their liquid in a casserole dish. This forms the base of the dish and helps maintain a rich texture during baking.

A cornstarch mixture is added to thicken the sauce as it cooks. This ensures the beans develop a rich and glossy consistency.

The remaining ingredients, including ketchup, vinegar, sugar, onion, and spices, are stirred into the beans. This creates a balanced flavor profile that becomes deeper during baking.

Baking slowly allows the sauce to thicken while the flavors blend together. Stirring occasionally ensures even cooking and prevents sticking.

A classic American barbecue side dish

One of the biggest advantages of this recipe is how easy it is to prepare. With minimal effort, you get a dish packed with flavor.

These beans are perfect for barbecues, gatherings, or as a hearty addition to any meal. The combination of sweet, savory, and smoky elements makes them highly versatile.

Because the recipe can be adjusted easily, you can leave out the pork or replace it with bacon depending on your preference.

With their rich flavor and comforting texture, BBQ baked beans are a must-have for any barbecue menu.

bbq baked beans on rustic wooden table

BBQ Baked Beans with Pulled Pork

Sweet and smoky baked beans with tender pulled pork.
Couverts4 personen
Preparation 10 minutes
Preparation time:1 hour 28 minutes
Total time 1 hour 38 minutes
estimated costs pp $3.00 per serving
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Equipment

  • Casserole dish
  • oven
  • Bowl
  • spoon

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Pour beans into casserole dish.
  • Mix cornstarch with water.
  • Add to beans and stir.
  • Add remaining ingredients.
  • Mix well.
  • Cover dish.
  • Bake for 90 minutes.
  • Stir every 30 minutes.
  • Remove from oven.
  • Let rest 5 to 10 minutes.
  • Serve warm.

Notes & Wine Advice

Notes

Stir regularly to prevent sticking.

Variations

Use bacon instead of pulled pork.
Add chili for extra heat.
Use maple syrup for a deeper sweetness.

Wine Advice

A smooth Zinfandel or a fruity Merlot pairs perfectly with the sweet and smoky flavors of these beans.

Nutrition values

Calories: 320 kcal | koolhydraten: 45 g | Eiwitten: 15 g | Vet: 10 g | Verzadigd vet: 3 g | Natrium: 700 mg | Suiker: 22 g
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Course; Barbecue / Pork / Side Dish
Cuisine; American
Season: All Seasons
Diets; Gluten-Free
Occasions Summerpartys

Bananaberry Freeze

Bananaberry Freeze

Ah, if only kitchen cloning was an exact science. While working on this one I saw the same bartender make the drink two different ways on two different days. Only after a firm grilling did I get her admitting to her personal “improvement” to the chain’s secret recipe. The official clone includes the ingredients found below. But if you want to add a little pineapple juice — as some independent thinking bartenders are apt to do — you might discover you have indeed created a tastier version of this refreshing smoothie. On that day the cloning gods shall be looking the other way. But, for heaven’s sake, be sure your banana is soft and ripe. This is a detail the gods won’t ignore.
Couverts2
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Equipment

  • blender

Ingredients

Instructions

  • Use a blender to puree the entire contents of the thawed box of frozen strawberries.
  • Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
  • Cut the end off end banana — set these pieces aside to use later as a garnish — then put the bananas into the blender.
  • Blend on high speed until the ice is crushed and the drink is smooth.
  • Pour into two tall stemmed glasses, such as daiquiri glasses.
  • Slice each strawberry halfway up through the middle and add one to the rim of each glass.
  • Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry.
  • Top with whipped cream and serve with a straw.
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Course; Dessert / Fruit

SnackWell’s Banana Snack Bars

SnackWell’s Banana Snack Bars

In 1996, Nabisco built up its growing line of SnackWell’s baked products with the introduction of low-fat snack bars in several varieties, including fudge brownie, golden cake, apple raisin, and the chewy banana variety cloned here. The secret ingredients that help us keep the fat grams under 2 grams per serving is banana puree to help keep the cake moist while adding real banana flavor, egg whites rather than whole eggs, some molasses and just a little bit of shortening. Whip it all up, pour it into a pan and bake. Soon you’ll have 21 tasty little low-fat snack bars to get you through the week.
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Ingredients

Instructions

  • Preheat oven to 350°.
  • In a large bowl, whip the egg whites with an electric mixer until they become thick.
  • Do not use a plastic bowl for this.
  • Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks.
  • Add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition.
  • In a separate bowl, combine the remaining ingredients.
  • While beating the wet mixture, slowly add the bowl of dry ingredients.
  • Lightly grease a 9×14-inch pan with a light coating of non-stick cooking spray.
  • Be sure to coat the sides as well as the bottom of the pan.
  • Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides.
  • Pour out the excess sugar.
  • Pour the batter into the pan, and spread it evenly around the inside of the pan.
  • Sprinkle a light coating of sugar — about two tablespoons — over the entire top surface of the batter.
  • Gently shake the pan from side-to-side to evenly distribute the sugar over the batter.
  • Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan.
  • Remove the cake from the oven and turn it out onto a cooling rack.
  • When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices.
  • Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars.
  • When the bars have completely cooled, store them in a resealable plastic bag or an airtight container.

Notes & Wine Advice

*Puree whole bananas (approximately 3) in a food processor or blender until smooth and creamy.
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Course; Fruit

Banana Nut Cookies

Banana Nut Cookies

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Ingredients

Instructions

  • Preheat oven to 300*f.
  • In a medium bowl, combine flour, soda and salt.
  • Mix well and set aside.
  • In a large bowl with an exlectric mixer, blend sugars at medium speed.
  • Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
  • Add egg, liqueur and banana, and beat at medium speed until smooth.
  • Add the flour mixture, 1 cup of the chocolate chips and the walnuts and blend at low speed until just combined.
  • Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
  • Sprinkle cookies with chocolate chips, 6 to 8 per cookie.
  • Bake 25-27 minutes until cookie edges begin to brown.
  • Transfer immediately to a cool surface.
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Course; Coockies / Biscuit / Fruit / Nuts

Baked Sweet Potato

Baked Sweet Potato

It saddles on up next to your entree at this huge steakhouse chain, but it’s not what it claims to be. Sure, the menu says “baked sweet potato,” but you’re actually getting a sweet and tender red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don’t just get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn from red to greyish-brown, and inside it will be a hearty shade of black.
Couverts4
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Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Bake yams for 45 to 75 minutes (bigger yams take longer to cook).
  • When they are done, the outside will have darkened and the inside will be soft.
  • You may see liquid from the potato oozing out and charring.
  • When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato.
  • This is a perfectly cooked potato.
  • To serve, slice a potato down the center.
  • Add two tablespoons of whipped butter, then sprinkle some cinnamon/sugar over the top.
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Course; Side Dish / Vegetables

Baked Potato Soup

Baked Potato Soup

“A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions.” The thick-and-creamy texture and rich taste of Tony Roma’s best-selling soup can be easily cloned with basic ingredients. This TSR version is thickened with a little flour, some half-and-half and, most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions and you will have a home kitchen Tony Roma’s recreation that will surely impress.
Couverts8
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Ingredients

Instructions

  • Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done.
  • When potatoes have cooked remove them from the oven to cool.
  • As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown.
  • Add the flour to the onions and stir to make a roux.
  • Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Cut potatoes in half lengthwise and scoop out contents with a large spoon.
  • Discard skin.
  • Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
  • Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
  • Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
  • Repeat for remaining servings.
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Course; Soup

Baked French Onion Soup

Baked French Onion Soup

Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain. This is the first of several big-time soup clones we'll unveil here in the next few weeks to help get you through the cold winter months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone.
Couverts10
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Ingredients

Instructions

  • Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat.
  • Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent.
  • You don’t want them to brown.
  • Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil.
  • When soup begins to boil, reduce heat and simmer for 45 minutes.
  • To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness
  • as the bottom half of each bun.
  • Throw the tops away.
  • Now you should have 10 round pieces of bread — 5 bottom buns, and 5 top buns with the tops cut off.
  • Preheat oven to 325 degrees.
  • Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown
  • and crispy.
  • Set these croutons aside until you need them.
  • When the soup is done, spoon about 1 cup into an oven-safe bowl.
  • Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton.
  • Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
  • Place the bowl into your oven set to high broil.
  • Broil the soup for 5 to 6 minutes or until the cheese is melted and
  • starting to brown (you may need to broil longer if you are making more than one bowl at a time).
  • Sprinkle an additional
  • 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve.
  • Repeat process to prepare remaining servings.
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Course; Soup

Bake And Baste Chicken

Bake And Baste Chicken op rustieke houten tafel

Bake And Baste Chicken

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • In a small bowl, combine canola oil, honey, lime juice and paprika.
  • Place chicken, skin side up, in a 7×11 inch baking dish.
  • Apply mixture to chicken pieces in a single layer.
  • Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken.
  • Remove from oven.
  • Cover with foil for 15 minutes.
  • This softens chicken and keeps it hot until served.
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Course; Chicken