Trisha Yearwood Cucumber Boats Recipe Recipe Cards Recipe For Banana

COLD CUCUMBER SALAD

Steps:

• In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
• In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

CUCUMBER BITES

Steps:

• Combine the cream cheese, blue cheese, cranberries, pecans, butter, honey and some salt and pepper in a stand mixer fitted with the paddle attachment. Mix until fully combined.
• Spread the filling into the cucumber "boats." Slice crosswise into 1-inch pieces.

TRISHA YEARWOOD'S BBQ RIBS RECIPE - (4.2/5)

Steps:

• In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt. Bring the marinade #1 to a boil and set aside to cool. Put the ribs in a large, turkey-size oven baking bag. Support the bag in a 12X14 inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat. The next day, preheat over to 375°. Drain and discard the marinade from the bag. Cut 4 slits in the top of the baking bag. Bake the ribs for 2 hours. While the ribs are baking, prepare the barbecue sauce. In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard. Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool. When the ribs are cooked and tender, open the bad and discard the drippings. Lower the oven temperature to 350°. Brush the ribs on both sides with the barbecue sauce and put them on the grill for 15-30 minutes to give them a bit of a char. NOTES The ribs can be marinated in a ziploc bag. Instead of a oven bag, they can cook in the oven in a pan covered with foil.

TRISHA'S BARBECUED PORK RIBS

Steps:

• In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt.
• Bring the marinade to a boil and set aside to cool.
• Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14 inch baking pan.
• Pour the marinade over the ribs and seal the bag.
• Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.
• The next day, preheat the oven to 375ºF.
• Drain and discard the marinade from the bag.
• Cut 4 slits in the top of the baking bag if you are using one.
• Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil.
• Bake the ribs for 2 hours.
• While the ribs are baking, prepare the barbecue sauce.
• In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard.
• Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool.
• When the ribs are cooked and tender, open the bag and discard the drippings.
• Lower the oven temperature to 350ºF.
• Brush the ribs on both sides with the barbecue sauce and put them on the grill for 15-30 minutes to give them a bit of a char.