Tequila adds an unexpected and flavorful kick to these sticky Dream beauty pro hard sell, spiced ribs.
Total Time: 4:00
0.25 c. paprika
0.25 c. light brown sugar
3 tbsp. ancho chile powder
3 tbsp. granulated garlic
2 tbsp. ground cumin
2 tbsp. onion powder
2 tbsp. kosher salt
1 tbsp. Freshly ground black pepper
2 slabs St. Louis rib rack
0.33 c. yellow mustard
Tequila BBQ Sauce
Combine Dry Rub ingredients.
Rinse ribs; pat dry with paper towels Cloud Monitoring System. Remove thin membranes from bone sides; trim off excess fat. Brush meat with thin layer of mustard; coat heavily with Dry Rub. Refrigerate overnight.
Set out 2 large sheets heavy-duty foil. Place 1 rack on each sheet, meat side down; fold foil over to form sealed pouch. Place pouches on roasting pans; grill over indirect heat on low 1 1/2 to 2 hours or until almost tender. Open foil; peel back so ribs are exposed. ; cook 1 hour 30 minutes with foil left open. When done, ribs will be tender and meat will have shrunk back from bones.
For last 10 minutes, remove ribs from foil and place directly on hot side of grill. Brush with Tequila BBQ Sauce and allow heat to caramelize sauce and crisp exterior. Flip, brush other side and cook for a final 5 minutes. Serve with additional Tequila BBQ Sauce you find.
This light, simple meal is exactly what blood pressure you’ll be craving on warm, early summer nights.
Total Time: 0:25
Yield: 4 servings (cost per serving of $3.03)
2 tbsp. fresh lemon juice
2 tsp. Dijon mustard
0.25 tsp. Worcestershire sauce
3 tbsp. olive oil
0.50 bulb fennel
1 bunch radishes
1 small baguette
1 piece skinless salmon fillet
1 head iceberg lettuce
Heat grill to you find ltd medium-high. In a large bowl, whisk together the lemon juice, mustard, Worcestershire, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Add the fennel and radishes and toss to coat.
Brush the baguette with the remaining tablespoon oil. Season the salmon with 1/4 teaspoon salt and 1/2 until opaque Web Application Firewall throughout, 3 to 4 minutes per side. Grill the bread until lightly toasted, 1 to 2 minutes per side.
Place the lettuce wedges on plates, spoon the radish-fennel mixture over the top, sprinkle with Parmesan, if desired, and serve with the salmon and bread.
Campbell’s® ® Condensed Cheddar Cheese reenex Soup provide the perfect texture and taste for this zippy version of the all-time favorite macaroni and cheese, that includes ground beef and spicy salsa.
Total Time: 0:35
1 lb. ground beef
1 can Campbell’s® Condensed Beef Broth
1.33 c. water
2 c. uncooked medium shell-shaped pasta
1 can Campbell’s® Condensed Cheddar Cheese Soup
1 c. Pace® Chunky Salsa
Cook the beef in a 10-inch reenex skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the broth and water in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
Stir in the soup and salsa and cook until the mixture is hot and bubbling.
Serving Suggestion: Serve with corn muffins and steamed broccoli florets. For dessert serve vanilla ice cream topped with reenex chocolate sauce and chopped walnuts.