1708 g st Recipes

Flour (430 g), Water (345 g or 12 oz), Instant yeast (1 g instant or 2 g active dry yeast), Salt (8 g, i prefer 1 1/2 - 2 teaspoons), Olive oil (for coating ), Flour (for dusting) or 1/4 cup wheat bran (for dusting) or 1/4 cup cornmeal (for dusting), Parchment paper (optional but makes process easier )

St. louis-style pork ribs, Vegetable oil, Chopped yellow onions, Garlic cloves, minced, Tomato paste, Cider vinegar, Honey, Worcestershire sauce, Dijon mustard, Soy sauce, Hoisin sauce, Chili powder, Ground cumin, Crushed red pepper flakes

Brut champagne (may sub dry sparkling wine), St. germain elderflower liqueur, Club soda

Gin, St. germain elderflower liqueur, Tonic water (i prefer diet tonic), Orange

Halved, thinly sliced strawberries, Chopped apricots or peaches, Chilled st-germain liqueur, Chilled prosecco

Creme de menthe, green, St-germain liqueur , edlerflower, Green tea matcha ice cream, Ice cubes, Fresh mint leaves (to garnish )

Paprika, Whole black peppercorns, Coriander seeds, Cumin seeds, Garlic powder, Onion powder, Freshly grated nutmeg, Cayenne pepper, Slabs st. louis style ribs , 2 to 3 lb each, Kosher salt, Spicy brown mustard, Special equipment : smoker and 4 oz hickory or oak wood chunks or chips

St. louis ribs 1 rack, Soak, Sugar, Salt, Water to cover, Sugar 1 cup, Paprika 4 tbsp, Black pepper 1 tsp, Lawrys seasoned salt 3 tsp, Molasses powder 2 tbsp ( i found powdered molasses on line, waiting for it to arrive) see ingredients for substitution., Baste, Ketchup 1/2 cup, Brown sugar 1/4 cup, Chili sauce 1/4 cup found near the ketchup in the store ., Apple cider 1/4 cup, Liquid smoke 1/4 cup, Lemon juice 3 tsp, Molasses 1/4 cup. substitute for powder. watch your end cooking time as the sugar will want to burn easily. but it gives the nice char effect and taste., Pic of the slab is the prime cut of ribs. i personally think they are better than baby back ribs. st. louis have way more meat. i stand to be corrected but st. louis ribs are the section of ribs you see in the pics. you pay more but you don tsp get the brisket or top part of the whole rib cage. there is a flap of meat on the back side to cut off. the ribs you see ready to be marinated are like the fillet mignon of the rib. geez these taste so good i can tsp hardly wait to cook two sides today for the 4th. marinating since last night. i am killing myself writing this.

Marshmallows, Boiling water, Pck lime jell-o gelatin, Curd cottage cheese, Crushed pineapple, drained, Chopped walnuts, Cool whip

White sugar, All-purpose flour, Butter, melted, Water, Unsweetened cocoa powder, Baking soda, Buttermilk, Eggs, Vanilla extract, Butter, Unsweetened cocoa powder, Milk, Sugar, Chopped pecans

Ripe avocados, pitted, Tomato, small dice, Bermuda onion, small dice, Mayonnaise, Fresh lemon juice (lime is tasty, too), Prepared salsa (i use salsa with garlic already added), Salt, Fresh ground black pepper

Unsalted butter, Sugar, Egg yolks, Egg whites, Flour (sifted), Vanilla, Various colored sugar sprinkle

Sauvignon blanc wine (1 bottle) or 25 oz dry white wine (1 bottle), St-germain liquor, Fresh peaches, Orange, Fresh strawberries, Fresh raspberries, Fresh grapes

Vodka (gin if you prefer), St. germain elderflower liqueur, Dry white wine (can use dry vermouth)

Ripe figs, Triple cream brie (i prefer st andre), Pepper , grinder

Paprika, Whole black peppercorns, Coriander seeds, Cumin seeds, Garlic powder, Onion powder, Cayenne pepper, Freshly grated nutmeg, Slabs st. louis style ribs , 2 to 3 lb each, Kosher salt, Spicy brown mustard, Special equipment : smoker, 4 oz hickory or oak wood chunks or chips

Baby white potatoes, Garlic powder, Pepper (red and black pepper blend suggested), Seafood broil seasoning (such as the spice hunter brand) (optional), Corned beef brisket, rinsed and patted dry , seasoning packet reserved, Bass ale, Apple cider vinegar, divided, Spicy brown mustard, Shredded red cabbage, Salt