1. Trim fat from ribs. For rub, in a small bowl combine paprika, garlic salt, onion powder, sage, celery seeds, and cayenne pepper. Sprinkle rub evenly over both sides of the ribs; rub in with your fingers. 2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place on the grill rack over the drip pan.) Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brushing occasionally with apple juice after the...

1. Combine tomato, green onion, basil, and mustard in a 2-cup container; cover. Beat together eggs, milk, salt, and pepper in a bowl; cover. Pack ham and bread in separate self-sealing plastic bags; seal. Transport all items in an insulated cooler with ice packs. 2. Toast bread on both sides in a heavy medium skillet over campfire or medium heat; set aside. Melt margarine or butter in same skillet; pour in egg mixture. Cook over campfire or medium heat, without stirring, until mixture begins to set on the bottom and around edge. Sprinkle...

For basting sauce: Whisk all ingredients in medium bowl to blend. For ribs:Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day. Preheat oven to 325 F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs...

1. Trim fat from pork. Partially freeze pork. Thinly slice across grain into bite-size strips. In a medium bowl stir together pork, 2 tablespoons soy sauce, sesame oil, ginger, and garlic. Cover and refrigerate for 1 to 2 hours. 2. For sauce, in a small bowl stir together hoisin sauce, water, 2 tablespoons soy sauce, cornstarch, sugar, and crushed red pepper. Set sauce aside. 3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onions and celery in hot oil...

1. For meat filling, in a large skillet cook Italian sausage and onion until meat is brown and onion is tender. Drain fat. Pat with paper towels to remove additional fat. Stir in pizza sauce, mushrooms, pepperoni, basil, oregano, and red pepper. 2. For crust, on a lightly floured surface roll two-thirds of the bread dough into a 12-inch circle. (If necessary, let dough rest once or twice during rolling.) Carefully place the circle in a greased 9-inch springform pan, pressing the dough 1-1/2 inches up the sides. Sprinkle bottom of the dough...

1. Trim fat from meat. In a small bowl stir together chile powder, salt, and pepper. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. 2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover; grill about 4 hours or until meat is very tender. Brush onion slices lightly with oil; place on grill rack directly over coals the last 20 minutes of grilling, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for...

1. Cut ribs into serving-size pieces. Place ribs in a large pot. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until meat is tender. Drain ribs; sprinkle lightly with salt. 2. Meanwhile, chop any large pieces of chutney. In a medium saucepan combine the chutney with the chili sauce, vinegar, Worcestershire sauce, 1 tablespoon water, dry mustard, onion powder, and hot pepper sauce. Cook and stir over medium heat until heated through. 3. Place ribs, meaty side down, on rack of an uncovered...

1. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Reserve 2 tablespoons of the drippings in the skillet; discard the remaining drippings. 2. Place each chicken breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound the chicken lightly with the flat side of a meat mallet to 1/4-inch thickness. 3. Cook chicken in reserved bacon drippings over medium heat for 4 to 6 minutes or until chicken is tender and no pink remains, turning once. Brush chicken with...

1. At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using. 2. For rub, in a small bowl combine black pepper, celery seed, onion salt, cloves, and if desired, ground red pepper. Set aside. 3. For stuffing, in a small saucepan cook the sausage and onion until sausage is brown and onion is tender. Drain well. Stir in the stuffing mix, cranberries, green chili peppers, and parsley. Toss with enough apple juice just to moisten. 4. Trim fat from chops. Make a pocket in each chop by cutting...

1. In an 8- to 10-quart Dutch oven, combine beans with enough water to cover. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover; let stand for 1 hour. Drain beans; rinse. 2. In the same Dutch oven combine drained beans, the 4-1/2 cups cold water, bouillon granules, and cloves. Add bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. Discard bay leaves. 3. Meanwhile, in a large skillet brown the duckling or chicken in hot oil (omit oil if duckling or chicken is not skinned) over medium-high...

1. Cut meat into 1-inch cubes. Lightly coat a Dutch oven or large saucepan with cooking spray. Preheat over medium-high heat. Brown pork in the hot pan; drain fat. 2. Add the 1 1/4 cups water and the bouillon granules. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 45 to 60 minutes or until pork is tender. 3. Stir in squash and green beans. Return to boiling; reduce heat. Simmer 5 minutes more. Combine cornstarch and the 1 tablespoon cold water. Stir...

1. Wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Meanwhile, for sauce, in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar, and garlic. Set aside. 3. Trim fat from pork. Cut into thin bite-size strips. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry the pork for 2 to 3 minutes or until no longer pink. 3. Push meat from the center of the wok. Stir sauce. Add to the center of the wok. Cook and stir until...

1. Trim any excess fat from roast. If necessary, cut roast to fit into a 3-1/2- or 4-quart crockery cooker. Place meat in cooker. 2. For sauce, in a small bowl combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour over roast. 3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. 4. Remove roast from cooker. Remove meat from bone; discard bone and fat. Using two forks, shred meat. Skim fat from cooking juices. Divide juices among 6 to 8 bowls. Serve meat on toasted...

1. For marinade, combine teriyaki sauce, garlic, and five-spice powder. Place whole pork tenderloins in plastic bag set into a shallow dish. Add marinade; seal bag. Turn meat to coat well. Chill 2 to 24 hours, turning meat occasionally. 2. Meanwhile, tear off a 36x18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18x18 inches. Place pea pods and red sweet pepper in center of foil. Sprinkle with orange peel and brown sugar. Bring up two opposite edges of foil and seal with double fold. Then fold...

1. In a medium saucepan bring the 6 cups chicken broth to boiling. Meanwhile, trim fat from pork. Cut pork into 1/2-inch cubes. 2. In a large saucepan cook pork, onion, garlic, and ginger in hot oil until pork is brown. 3. Add hot chicken broth. Bring to boiling. Stir in tomato and carrot. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. 4. Stir in the pasta and cook for 6 to 8 minutes more or until pasta is tender but still firm. Stir in sliced Chinese cabbage and mint.

1. In a medium saucepan bring the 6 cups chicken broth to boiling. Meanwhile, trim fat from pork. Cut pork into 1/2-inch cubes. 2. In a large saucepan cook pork, onion, garlic, and ginger in hot oil until pork is brown. 3. Add hot chicken broth. Bring to boiling. Stir in tomato and carrot. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. 4. Stir in the pasta and cook for 6 to 8 minutes more or until pasta is tender but still firm. Stir in sliced Chinese cabbage and mint.

1. For sauce, in a medium saucepan combine ketchup, water, onion, vinegar, molasses, Worcestershire sauce, chili powder, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often. 2. Trim fat from ribs. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan (see photo. Place ribs, bone sides down, on grill rack over pan. (Or, place ribs in a rib rack; place on grill rack.) Cover and grill for 1-1/2 to 2 hours or until tender,...

Prepare barbecue (medium heat). Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt. Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes. Brush grill rack...

1. Slice potatoes; halve any large slices. 2. In a large skillet cook potatoes and fresh green beans, if using, in water, covered, about 15 minutes or until potatoes and beans are tender. (If using frozen beans, add to potatoes the last 5 minutes of cooking.) Drain well. 3. Meanwhile, in a small saucepan stir together yogurt, flour, mustard, dillweed, and pepper. Cook and stir until thickened and bubbly. Pour over vegetables in skillet. Stir in ham. Heat through.

1. In a large bowl combine eggs, bread crumbs, onion, milk, 1 teaspoon mustard, and the pepper. Add ground ham and ground pork; mix well. Shape into 12 balls, using about 1/3 cup mixture for each. Place ham balls in a lightly greased 2-quart rectangular baking dish. 2. In a bowl combine brown sugar, ketchup, vinegar, and remaining 1 teaspoon mustard. Stir until sugar is dissolved. Pour over meatballs. 3. Bake, uncovered, in a 350 degree F oven about 45 minutes or until done (an instant-read thermometer inserted into meatballs should...