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Hot Sticky Finger Plum Pork Spareribs | Post My Recipe
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Hot Sticky Finger Plum Pork Spareribs. 1/2 cup Texas Pete Buffalo Chicken Wing Sauce. 1/2 cup Asian Plum Sauce. 1/4 cup Soy Sauce. 5 lbs Pork Spareribs. 1 Combine Texas Pete Buffalo Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade. 2 Place meat in large, sealable container or bag. Add marinade and allow to coat. 3 Refrigerate 24 hours. 4 Drain meat before cooking; reserve marinade. Larr; Hotter Hot Sangria. Sultry Grilled Chicken →. Don't have an account?
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2 cups of marshmallows. 1 1 2 cups of semi-sweet chocolate chips. One bag Yellow cake mix. As much milk or water as required on bag. Pour the yellow cake mix into bowl. Add the required amount of water or milk and mix until no lumps are in the batter. Add the chocolate chips and marshmallow. DO NOT SMASH THE MARSHMALLOWS. Set oven to 350 F and cook for 15-30 minutes or until a knife comes out clean when stuck in the middle. Cool, frost and decorate if desired, and enjoy! 2 cups of marshmallows.
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Post My Recipe - http:/ postmyrecipe.com. Hot Sticky Finger Plum Pork Spareribs. Posted By kristent@sfwresults.com. On 16 July, 2015 @ 11:05 In All recipes,Entrees. 1/2 cup Texas Pete Buffalo Chicken Wing Sauce. 1/2 cup Asian Plum Sauce. 1/4 cup Soy Sauce. 5 lbs Pork Spareribs. 1 Combine Texas Pete Buffalo Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade. 2 Place meat in large, sealable container or bag. Add marinade and allow to coat. 3 Refrigerate 24 hours. 3 Refrigerate 24 hours.
Hotter Hot Sangria | Post My Recipe
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2 Lemons, large. 2 Limes, large. 2 Oranges, large. 3/4 cup Granulated sugar. 1 bottle Malbec wine. 1/3 cup Triple sec. 1-2 tsp Texas Pete Hotter Hot Sauce. 1 quart Club soda, ice cold. 1 Using a vegetable peeler, peel the outermost layers of the lemons, limes and oranges. You may get a small amount of the white pith from the peels but there is no need to discard or remove it. You should end up with about 1 cup of peeled citrus zest. Larr; Red Velvet Cones. Hot Sticky Finger Plum Pork Spareribs →.
Fish| Category Archives| Post My Recipe
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Asavari’s Sparkly Salmon. Step one: Cut of scaly skin on the fillet and then cut the salmon into small or medium sized pieces. Step two: Place the cut fillet pieces into a bowl and sprinkle some salt, ground black pepper, cayenne pepper, garlic powder, garam masala, and a little sugar on top. Also, pour a little bit of vegetable oil on top and then mix( easier to mix by using your hands). Any Meal Can Be Gourmet. Honey Mustard Salad Dressing. It’s a no brainer! Salad in your Bowl, add avocado, tomatoe, c...
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Post My Recipe Think it. Cook it. Taste it. Post it.
2 1/2 cups Texas Pete Original Hot Sauce. 2 tbsp finely chopped garlic. 4 oz olive oil. 1 tsp kosher salt. 2 lbs boneless chicken tenders or thighs. 3/4 cup Texas Pete Original Hot Sauce. 2 tbsp olive oil. 2 tbsp chopped garlic. 2 - 26 oz. jars marinara sauce (prepared). 2 cups kalamata olives, drained, roughly chopped. 3 tbsp red wine vinegar. Chopped fresh parsley for garnish. 1 Combine Texas Pete Original Hot Sauce, chopped garlic, olive oil, kosher salt and pepper for marinade. 3 Refrigerate 48 hours.
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