Trisha Yearwood Cucumber Boats Recipe Recipe For Hand Recipe For Lasagna

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SMASHED CUCUMBER SALAD



Smashed Cucumber Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 medium English cucumbers
Kosher salt
1 teaspoon sugar
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 small clove garlic, finely grated
Pinch crushed red pepper flakes, optional

Steps:

  • Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes.
  • Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.

COWBOY LASAGNA



Cowboy Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound lean ground beef chuck
1 pound sage-flavored sausage, in bulk or removed from casing
1 pound sliced pepperoni
One 16-ounce can diced fire-roasted tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano
Pinch salt
Pinch freshly ground black pepper
2 garlic cloves, minced
1 medium onion, finely chopped
16 ounces lasagna noodles
16 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
1 cup grated Parmesan

Steps:

  • In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
  • In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
  • Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.

CUCUMBER BITES



Cucumber Bites image

Provided by Trisha Yearwood

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

5 ounces cream cheese, such as Kraft Philadelphia, room temperature
4 ounces blue cheese, room temperature
1/2 cup dried cranberries
1/2 cup pecans, finely chopped
4 tablespoons unsalted butter, room temperature
1 tablespoon honey
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 English cucumber, sliced in half lengthwise, seeds scooped out with a spoon to create 2 "boats"

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.

SWEET AND SALTINES (TRISHA YEARWOOD) RECIPE - (4.3/5)



Sweet and Saltines (Trisha Yearwood) Recipe - (4.3/5) image

Provided by á-10966

Number Of Ingredients 6

Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
1 cup chopped nuts, optional (pecans, peanuts, walnuts)

Steps:

  • Preheat the oven to 425 degrees fahrenheit. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Sprinkle with chopped nuts, if desired. Transfer the pan to the refrigerator until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

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



Trisha Yearwood's BBQ Ribs Recipe - (4.2/5) image

Provided by Lulubelle

Number Of Ingredients 13

Marinade #1
2 cups soy sauce
1 cup water
1/2 cup light brown sugar, packed
1 tbs. dark molasses
1 tsp. salt
5 pounds meaty pork ribs ( Country Style or Baby Back )
Marinade #2
1/3 cup water
1 14 oz. bottle ketchup
1 12 oz. bottle chili sauce
1/2 cup light brown sugar, packed
1 tsp. dried mustard

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.

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