rippchen_marinade

Mouthwatering Ribs

Give your favorite barbecue joint some competition with these baby back and spareribs recipes.

Sweet-Hot Baby Back Ribs

These ribs get their great flavor from a splash of lime and our Sweet-Hot 'Cue Sauce, featuring sweet chili sauce, ketchup, brown sugar, and ground ginger. Like these baby backs, most ribs need to marinate overnight in the fridge, making them the perfect make-ahead dish for grilling get-togethers.

Honey-Soy Appetizer Ribs

The ultimate finger food, spareribs can serve equally well as an appetizer as a main dish. Honey and soy sauce coat these ribs to give them upscale, Asian flavor.

Smoky Chipotle Baby Back Ribs

Who needs prepackaged rubs and bottled sauces when you can make your own? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers.

Low-and-Slow Baby Back Ribs

These ribs are smoked for six hours over hickory wood chips. To keep tender, spray with apple juice (instead of water) and cook for 2 hours wrapped in foil. Finish with a barbecue sauce, apple juice, and honey glaze.

Ribs McCoy

Barbecue sauce and an herb-rub combine to give spareribs complex flavor. The four-ingredient rub made from Creole seasoning, garlic powder, pepper, and Greek seasoning punches up the flavor of meat fast, no marinade required.

Baby Loin Back Ribs

Slow, steady preparation makes these ribs moist and delectable. This recipe calls for a basting sauce every 30 minutes and a finishing sweet, ketchup-based sauce.

Smoky Ribs

Try this classic recipe for smoked baby back ribs (also called baby loin back ribs). Buying ribs is easy if you know what to look for. Single slab packages allow you to see all sides of the ribs. You want as much meat and as little fat as possible.

Apricot-Pineapple Sweet Ribs

The supercharged Rib Liquid Seasoning used to baste Apricot Pineapple Sweet Ribs takes the South's favorite finger food to new heights.

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Kasseler pork with sauerkraut (kasseler rippchen)

Kasseler is the name given to any pork cut that has been smoked, then ripened in a salt brine solution. The preserving nature of the smoking and brining means the pork only needs quick cooking to heat it through. This German recipe provides a tasty new way to cook with pork.

Preparation

Skill level

Ingredients

• 100 g butter, chopped
• 1 small onion, finely chopped
• 700 g (4 cups firmly packed) sauerkraut (see Note)
• 500 ml (2 cups) dry white wine (such as riesling)
• 8 juniper berries, lightly crushed (see Note)
• 6 kasseler pork cutlets (see Note)
• cooked green beans, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Melt 80 g butter in a large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add sauerkraut, wine and juniper berries, and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 45 minutes or until almost all liquid has evaporated; add a little water if too dry. Season with salt and pepper.

Meanwhile, heat remaining 20 g butter in a frying pan over medium heat. Cook pork for 5 minutes each side or until golden and heated through. Serve with sauerkraut and green beans.

Sauerkraut is available from delis and selected supermarkets in jars or cryovacked.

Juniper berries, from selected supermarkets and delis, have a piquant flavour. Substitute black peppercorns.

Kasseler pork, available from selected butchers, supermarkets and delis, is a salted, smoked pork cutlet or steak.

DRINK 2009 Schloss Vollrads Kabinett Riesling, Rheingau, Germany ($25)

As seen in Feast magazine, Issue 11, pg75.

Kassler Rippchen (Smoked Pork Loin, German Style)

Recipe by mollypaul

Top Review by

Top Review by

Kassler Rippchen (Smoked Pork Loin, German Style)

SERVES:

Ingredients Nutrition

• 3 -4 lbs smoked and cured pork loin
• 20 whole cloves
• 1 ⁄₂ cup brown sugar
• 1 ⁄₂ cup melted butter
• 1 ⁄₂ cup flour

Directions

1. Preheat oven to 350F.
2. Place meat in medium size roasting pan with drip tray and insert a meat thermometer.
3. Add 1/2 inch of water to bottom of pan.
4. Insert cloves every square inch of the meat.
5. Sprinkle top of meat with brown sugar.
6. Roast covered, in oven for 20 minutes per pound or until inserted thermometer reaches 165F.
7. Uncover meat the last 30 minutes of cooking time.
8. When meat is done, remove from pan and set aside in a warm place.
9. Remove drip tray.
10. Combine butter with flour; mix until smooth.
11. Gradually add to drippings and cook stirring regularly, over medium heat until thickened (about three minutes).
12. Gravy should be medium to thin consistency.
13. Slice and serve meat with gravy and potato dumplings.

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Nutrition Info

Serving Size: 1 (274 g)

Servings Per Recipe: 6

Amt. Per Serving % Daily Value Calories 721.2 Calories from Fat 424 59% Total Fat 47.2 g 72% Saturated Fat 20.8 g 103% Cholesterol 176.8 mg 58% Sodium 211.6 mg 8% Total Carbohydrate 25.8 g 8% Dietary Fiber 0.3 g 1% Sugars 17.7 g 70% Protein 46.4 g 92%

Rippchen marinade

Grill || Rippchen in Dunkelbier Marinade

Man könnte so etwas wie ein Schema entdecken. und so wahr Gott mir helfe ich werde es weiterführen!

Dieses Rezept ist perfekt für Wochenenden, wenn am nächsten Tag gutes Wetter ist.

Was macht man wenn gutes Wetter ist? Totes Tier und kaltes Bier

Die Rippchen müssen schon am Vorabend mariniert werden, da die 12 std. ziehen sollen.

Diesen Schritt am Abend vor dem guten Wetter machen. Vorfreude ist die größte Freude =).

Großen Topf mit Wasser voll machen (so groß, dass alle Rippchen reinpassen). Wenn das Wasser kocht Rippchen rein und Flamme runterdrehn -> ca. 40min köcheln lassen.

Währenddessen schonmal Knoblauch abziehen und halbieren. Mit 0,33l dunklem Bier in große Schüssel geben und bisschen Salz/Pfeffer drann + 2 EL brauner Zucker. Vermischen.

0,33l dunkles Bier verköstigen. Qualitätskontrollen sind heutzutage immer wichtiger.

Rippchen raus, Rippchen abbrausen, Rippchen trocken tupfen, Rippchen -> Marinade.

Zugedeckt 12 Std in den Kühlschrank. Jetzt so Party machen gehen, dass es einem am nächsten morgen nicht übel ist und man einen großen Appetit auf deftiges hat.

Feuer machen. Awwwww yeahrrr. Rippchen aus der Marinade aufn Grill. 20 min lang immer mal wieder wenden. Rippchen vom Grill nehmen und ordentlichst mit Marinade bestreichen (nicht sparsam sein Kinder) in Alufolie wickeln und nochmal 30min aufn Grill. Auch hier ab und zu wenden. Aus der Folie nehmen (ggf. noch was Salz/Pfeffer druff) und mit den restlichen 4 0,33l dunklem Bier verzehren. (ggf. Bier mit 2. Person teilen).

Rippchen marinade

07.11.2009 Autor: Tim Rubrik: Fleisch

Aus der Sendung “Tim Mälzer kocht!” 7.11.2009, 15:30 Uhr, ARD

1. Rinderrippen mit Salz und 4 l Wasser in einen Topf geben und 2 Std. kochen. Die übrigen Zutaten in einer Schüssel verrühren.
2. Rippen auf ein Backblech oder in einen flachen Bräter geben und mit der Hälfte der Sauce bestreichen. Im heißen Ofen bei 200 Grad auf der unteren Schiene ca. 30-40 Min. braten (Umluft nicht empfehlenswert).
3. Nach 15 Min. erneut mit etwas Sauce bestreichen.
4. Die Rippen aus dem Ofen nehmen und kurz vor dem Servieren nochmals mit Sauce bestreichen.

Auf dem Bild ist auch noch der Caesar Salad zu sehen. Der hat es aber leider nicht mehr in die Sendung geschafft. Aber das Rezept gibt es hier und das Video dazu nach der Sendung in der ARD MEDIATHEK.

Jede Sendung gibt es nach Ausstrahlung für 7 Tage in der ARD MEDIATHEK.

(Aus: “Tim Mälzer kocht!” ARD, Samstag, 7.11.09, 15:30 Uhr / mit freundlicher Unterstützung von essen&trinken Für jeden Tag, Fotos: Matthias Haupt )

Huch, keine Kommentare mehr hier? Stimmt. Aber hier geht’s zum Gästebuch.

Saftige Rippchen: Spareribs Marinade mit Honig und Senf

Bald ist es wieder soweit, das Wetter wird wärmer und es zieht die Leute in den Garten. Grillen ist angesagt! Wenn man irgendwann von Bratwürsten, Holzfällersteaks und Grillfakeln die Nase voll hat, kann man sich ja mal an dieses Rezept für Spareribs (englisch für Schälrippen) in einer süss-herzhaften Marinade heranwagen.

Am besten kauft man die Rippchen als ganzes am Stück. Man nennt das auch ein Leiterchen (engl. “Rack”). Würde man die Rippchen aufteilen und einzeln grillen, würden sie zu schnell trocken werden. Als Daumenregel kann man etwa sagen, dass bei einem solchen Leiterchen die Hälfte des Gewichtes aus Knochen besteht. Daher sollte man für die Portionen min. das doppelte Gewicht einkalkulieren.

Für die Spareribs Marinade braucht man (reicht für 3 Leitern):

Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours

Als erstes entfernt man die sog. Silberhaut. Dabei handelt es sich um ein Häutchen auf der gekrümmten Innenseite der Rippchen. Diese Haut ist recht zäh und stört sowohl beim Essen als auch beim marinieren. Man kann meistens am Rand der Rippchen die Haut mit den Fingern abziehen. Gegebenenfalls kann man mit einem Brotmesser, einer Gabel oder einem Löffelstiel nachhelfen. Scharfe Messer würde ich vermeiden, da man sich leicht selbst dabei schneiden kann. Evtl. ist der Metzger des Vertrauens dazu bereit diese Aufgabe zu erledigen.

Wie man sieht, erinnert die Silberhaut recht stark an Paketklebeband. Sowas zähes muss man nicht mitessen. Die Haut ist auch eine Barriere gegen Wasser und Öle, eine Marinade hat also keine Chance auch nur in die Nähe des Fleisches zu kommen und eine Freude beim kauen ist sie auch nicht gerade.

Für die Spareribs-Marinade geben wir alle Zutaten in eine Schüssel und verrühren gründlich.

Man kann auf verschiedene Wege marinieren. Normalerweise bevorzuge ich ja Plastiktüten, aber bei der schieren Größe der Spareribs ist mir das doch etwas zu heikel. So eine Tüte ist schnell von einem Knochen durchstoßen und die ganze Marinade läuft aus.

Falls man Teller hat die lang genug sind, kann man die Spareribs Marinade einfach von beiden Seiten auftragen und die Rippchen dann stapeln.

So können sie Rippchen an einem kühlen Ort ein paar Stunden verweilen, bis es ans Grillen geht.

Eine andere Methode ist, die Rippchen zusammen zu rollen wie auf dem Bild zu sehen und in einer Schüssel zu legen.

Von oben begießt und bepinselt man die Spareribs mit der Marinade, wobei man darauf achten muss, dass sie wirklich in alle Zwischenräume gelangt.

Beim grillen hilft es ungemein, wenn man einen Smoker zur Verfügung hat. Falls nicht, kann man sich auch mit einem Kugelgrill behelfen. Auf jeden Fall müssen die Spareribs indirekt gegrillt werden. Was das genau bedeutet, möge jeder für seinen individuellen Grill selbst recherchieren, weil es den Rahmen des Rezeptes sprengen würde, hier alle Grillmethoden zu erklären. Vielleicht kommt das später mal in einem separaten Artikel.

Auf jeden Fall werden die Spareribs langsam für etwa 3 Stunden bei einer Temperatur von ca 150°C indirekt gegart. Dies ist wichtig, da das Fleisch an den Rippen sehr viel Bindegewebe enthält, welches durch zu heißes Grillen zäh wird.

Während der letzten Stunde kann man die Rippchen zusammen mit einem letzten Anstrich an Spareribs Marinade in Alufolie einwickeln. Diese Methode nennt sich Texas Crutch und ist unter Experten eigentlich verpönnt. Diese Technik macht es nämlich viel zu einfach die Spareribs saftig und zart zu bekommen. Wer also sein Können unter Beweiß stellen will, der sollte ruhig drauf verzichten. Der Rest von uns wickelt fleißig das Fleisch einzeln in Alufolie und grillt für 1 Stunde weiter.

Wenn die Spareribs fertig sind, zieht sich das Fleisch merklich zusammen und legt die Knochenenden frei. Sind die Rippchen besonders Zart geworden, kann man die Knochen mit den Fingern aus dem Fleisch drehen.

Das könnte dich auch interessieren:

Picanha – Brasilianisches BBQ – Ich sah, ich kaufte, ich grillte

Sous Vide Steak – Ein kleiner Test

Asia Spareribs mit Ingwer und Honig

Das richtige Fleisch für den Hamburger

8 Responses to "Saftige Rippchen: Spareribs Marinade mit Honig und Senf"

Nom nom nom. Super lecker! Lohnt sich nach zu grillen. 🙂

Schön, jetzt weiß ich, was ich bei meinem Elektrogrill immer falsch gemacht habe. Tja, mir waren halt immer die 3 Stunden zu lang.

Hört sich prima an – I love Ribs! 2 kleine Hinweise: 1. Für das Abziehen der Membran bzw. Silberhaut kurz mit dem Messer anheben (wie beschrieben) und dann mit Hilfe von Küchenkrepp abziehen (das flutscht dann nicht so leicht aus den Fingern) und 2. geh mal mit der Temperatur runter auf 120 Grad – dann werden sie noch zarter…

ich würde dich gerne zu unserer Foodblogger-Community Küchenplausch einladen.

Auf Küchenplausch (www.kuechenplausch.de) findest du täglich neue Rezepte von hunderten Foodblogs, hast die Chance neue Foodies kennen zu lernen und regelmäßig finden tolle Foodblog-Events statt. 🙂

Ich würde mich freuen, wenn du mal bei uns vorbei schaust.

Eine Frage zur Garzeit von 3 Stunden…..wie oft legt man da Kohle bzw Briketts nach?

Und hat jemand nen Tipp wie ich bei meinem Kugelgrill die Temperatur so konstant hin bekomme? Eigentlich ist es immer zu heiß und grillen wird zum Dauerstreß da alles verglüht. ..danke

Ich lege bei meinem Grill so etwa alle 30 – 60 min Brennstoff nach, einfach oben drauf und gut ist.

Bei einem Kugelgrill kann man eine sog. Minion Ring aus den Brickets bauen. Dass reduziert sowohl den Aufwand sich um das Feuer zu kümmern und hilft beim regulieren der Temperatur.

Details dazu findest leicht im Netz.

Viel Erfolg beim Grillen!

Vielen Dank. Werde mich diesbezüglich mal schlau machen.

Wow, echt ein klasse Rezept. Schmeckt super lecker, kann man nur jedem Grillmeister empfehlen 😉

The copycat recipes you really love probably came from here.

• 

T.G.I. Friday's Jack Daniel's Glazed Ribs

Menu Description: "This full side of baby back pork ribs is first cooked until it’s fall-off-the-bone tender, then seasoned with Cajun spices, fire-grilled and brushed with our famous Jack Daniel’s glaze. Served with crispy fries and coleslaw.”

To re-create these great ribs you first must clone the Cajun seasoning that is sprinkled on them. That takes, like, 5 minutes. Once that's done, pop the ribs in the oven and get crackin’ on the Jack Daniel’s glaze. When the racks come out of the oven, slap ‘em on the grill for a few minutes until grill marks form, and chow down.

This recipe is available in

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• 1 teaspoon paprika
• 1/2 teaspoon salt
• .

Menu Description: "Roasted garlic and Parmesan sauce with Italian herbs."

At the train station in Naugatuck, Connecticut, candy and ice-cream shop owner Peter Paul Halajian used to meet the commuter trains carrying baskets full of fresh hand-made chocolates. The most popular of his candies was a blend of coconut, fruits, nuts, and chocolate that he called Konabar.

Source: Top Secret Recipes by Todd Wilbur.

Smashing a guitar and hanging it on the wall will not give you the true Hard Rock Cafe experience unless you then eat a sandwich with this cole slaw served on the side. You have to be patient though since it's not something you can enjoy right away. Good cole slaw needs a little time to chill in the cool box—24 hours at least. The cabbage needs a chance to get it together with the other ingredients before rocking out at the gig inside your mouth.

Menu Description: "We use only the 'best of the breast' chicken tenderloin in our recipe. Our dumplins are made from scratch, then hand rolled and cut into strips before simmering to perfection in chicken stock."

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightening speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

When 20-year old Rocky Aoki came to New York City from Japan with his wrestling team in 1959 he was convinced it was the land of opportunity. Just five years later he used $10,000 he had saved plus another $20,000 that he borrowed to open a Benihana steakhouse on the West Side of Manhattan. His concept of bringing the chefs out from the back of the kitchen to prepare the food in front of customers on a specially designed hibachi grill was groundbreaking. The restaurant was such a smashing success that it paid for itself within 6 months.

Peruse a menu at one of the 270-unit LongHorn Steakhouses located throughout the eastern half of the U.S. and you'll find this seasoning blend on battered onion petals, spicy fried shrimp, pork chops, and steaks. Just combine these eight common ingredients in the comfort of your home, and you will have quickly cloned a versatile seasoned salt that can be added to everything that needs flavor, from steaks to chicken to seafood. It's also good sprinkled over eggs, burgers, even popcorn.

Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.”

Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics.

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.

Menu Description: "Tender roast beef and carrots slow-simmered and served in a rich brown gravy."

Remember Mom's delicious pot roast? Shoney's tender slow cooked entree is just as good, if not better than many home recipes. The secret to making tender, flaky pot roast is the long slow-cooking process with frequent basting. This recipe, based on Shoney's popular dish, requires 3 to 4 hours of cooking to make the meat tender. The meat is then flaked apart, put back into the pot with the pan juices and carrots, and cooked more to infuse the meat with flavor. The restaurant recipe uses rump roast, a tough cut of meat that gets tender as it braises. If you like, you can use the more tender and less costly chuck roast. The chuck may take up an hour less time in the oven to tenderize due to its higher fat content.

Menu Description: "This succulent 10 oz. steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast."

This dish from the rapidly growing Chinese food chain satisfies anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the secret, and it's quick to make right on your own stovetop. Fire up the barbecue or indoor grill for the chicken and cook up a little white rice to serve on the side. Panda Express—now over 700 restaurants strong—is the fastest-growing Asian food chain in the world.

Update: Recently, Panda Express took this item off their menu and replaced it with Grilled Teriyaki Chicken. The only way to enjoy this now Dead Food is to clone it.

Menu Description: "Our famous Big Boy soups and chili are made fresh daily from fresh vegetables, pure cream and only the finest ingredients."

Menu Description: "Loaded with cheddar cheese and bacon. Served with sour cream and chives."

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

These soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in 1960. It was his 4-year-old granddaughter Debbie after whom founder O.D. McKee named his line of snack cakes. O.D. was inspired by a picture of the little girl in play clothes and a straw hat, and that's the image we still find today on every package. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme and spread it between two of the oatmeal cookies to complete the sandwich.

One of the tastiest dipping sauces that you can choose with your order of Chicken McNuggets is this sweet-and-sour creamy Dijon mustard. No longer shall you find it necessary to beg for extra packets of this sauce with your next box of cluck chunks. Now, with just four ingredients, you can from this day forward mix up the stuff at home anytime you want to use it as a spread on savory sandwiches (great with ham!) or as a dipping sauce for your own home-cooked nuggets or chicken strips.

Menu Description: "Tossed in our honey-chipotle sauce."

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu Description: "Quickly-cooked steak with scallions and garlic."

Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese."

Menu Description: "A freshly baked, hot out-of-the oven, rich and delicious cookie topped with 2 scoops of vanilla bean ice cream and served in its own deep dish. Your choice of chocolate chunk, white chocolate macadamia nut, peanut butter or oatmeal raisin walnut."

The American restaurant business has been shaped by many entrepreneurs, so determined to realize their dreams of owning a hot dog cart or starting a restaurant that they sell everything they own to raise cash. Food lore is littered with these stores, and this one is no exception. This time the family car was sold to pay for one month's rent on a converted World War II army tent, an oven, refrigerator, rolling pin, and some hand tools. It was 1948, and that's all Marie Callender and her family needed to make enough pies to start delivering to restaurants in Long Beach, California.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

When you check in at one of more than 250 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta. All of the cookies are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day. Raves for the cookies from customers convinced the hotel chain to start selling tins of the the cookies online. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered, you'll want to try this cloned version. Just be sure to get the cookies out of the oven when they are barely turning brown so that they are soft and chewy in the middle when cool.

Update 1/13/17: I like to drop the baking temperature to 325 degrees F for a chewier (better) cookie. Cook for about the same amount of time, 16 to 18 minutes.

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

This is a clone for the stuff you buy in 1-ounce packets to create, as the package says, "a fun-filled Mexican fiesta in minutes." Ah, so true. In fact, thanks to Lawry's, my last Mexican fiesta was filled with so much fun that I had to take a siesta. And I promise you just as much fun with this TSR clone. Maybe even a tad more. Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer. Before you know it you'll be up to your nostrils in good old-fashioned, taco-making fun.

Source: Even More Top Secret Recipes by Todd Wilbur.

It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."

When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.

El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December of 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

Menu Description: “A creamy soup made with roasted chicken, traditional Italian dumplings and spinach.”

Menu Description: "Large shrimp sauteed in extra-virgin olive oil with white wine, garlic and lemon."

Menu Description: "A pound of steak, chicken or combination on a sizzling skillet. Peppers available w/Fajitas upon request."

Rippchen marinade

300 ml Balsamico Essig

2 Knoblauchzehen, feingehackt

3 EL frischen Rosmarin, gehackt

1 TL Creolo Classic Cayenne Garlic

Marinieren: 6 bis 24 Stunden

Garzeit: ca. 1 1/2 Stunden

Grillzeit: ca. 20 Minuten

glasiert mit Honig-Balsamico Sauce aus dem amerikanischen von Sabine Scheller

Louisiana Cajun Marinade

Pecan Mastard Marinade

Vergessen Sie alles was sie aus den Fastfood-Ketten kennen. Unsere Burger Rezepte mit vielfältigen Zutaten und Gewürzen machen den Burger schon fast zur Delikatesse.

eine gute Möglichkeit mit der Familie und den Freunden einen schönen Sonntag zu beginnen.

12 Lamm-Koteletts, 3cm dick

1 TL frischen Thymian, gehackt

1 Knoblauchzehe, feingehackt

1 TL Creolo Hot Sauce

Salz und Pfeffer nach Bedarf

3 grosse festkochende Kartoffeln

150 g Cherrytomaten

Olivenöl, Balsamico Essig

Salz und Pfeffer

1 TL geröstete Knoblauch Paste

Rosmarinöl, Balsamico Essig, Schnittlauch zum Garnieren.

Easy Baked Spareribs

• 3 hrs 45 mins
• Prep: 15 mins,
• Cook: 3 hrs 30 mins
• Yield: Serves 4 to 6

These baked spareribs are flavored with a tasty homemade sauce.

The easy ketchup based sauce includes paprika and chili powder, Worcestershire sauce, vinegar, and seasonings, and no added sugar. If you like a spicier sauce, try this spicy sauce with molasses or this bourbon sauce.

For grilled flavor, transfer the baked ribs to the grill for the last 15 minutes.

Rippchen marinade

27. Mai 2012

BBQ-Rippchen aus dem Ofen

Kommentare:

Wow, was für ein Timing, du bist fantastisch! Gestern Abend hat mein Mann ein riesiges Stück Rippchen heimgebracht, und als Ex-Veggie war ich damit ziemlich überfordert, bis jetzt! Nun muss ich nur noch das geräucherte Paprikapulver besorgen, dann gibt's nächste Woche BBQ-Rippchen.

O.O klingt das lecker und sieht das lecker aus!! da bekommt man ja gleich Hunger :P

deine anderen Rezepte klingen genauso lecker und die Bilder sind echt klasse :)

werd dir mal folgen :) hab auch einige Rezepte auf meiner Seite, kannst ja mal vorbeischauen ;)

Das hört sich lecker an und muss ausprobiert werden. Danke fürs Rezept!

Oh ich liebe diese ´knabberteile`:-)

Das sieht so gut aus, da bekommt man gleich wieder appetit!

Viele liebe Grüße und schöne Pfingsttage! ♥ Esther