Countrystylechilisauce Recipes

Steps:

• Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
• Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.

Steps:

• Slice the peaches or nectarines in half, discard the pits and coarsely chop the fruit into about 1/2-inch pieces.
• Peel the tomatoes if you wish, then chop into the same size pieces as the fruit.
• Place the peaches, tomatoes, onion, bell pepper and garlic in a large saucepan; stir in vinegar, sugar, salt, ginger, allspice and cinnamon, bring to a boil uncovered, stirring often over high heat.
• Reduce the heat to medium; boil gently uncovered, stirring occasionally until peaches become soft and the mixture thickens a little (about 20 minutes).
• Reduce the heat to medium-low and continue to simmer uncovered until the mixture is very thick like applesauce and a small amount of liquid remains (about 20-25 minutes, to prevent sticking to the pan stir frequently near end of cooking).
• Cool and pour into glass jars and chill for up to 3 weeks, or process in a water bath to store for a longer time.

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.

Steps:

• Fill a Dutch oven two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato and peach. Using tongs, place tomatoes and peaches, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and peaches; immediately drop into ice water. Pull off skins with tip of a knife; discard skins., Coarsely chop tomatoes and peaches; place in a stockpot. Add onions, pears, green peppers, celery, jalapenos, sugar, vinegar and salt. Place pickling spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 2 to 2-1/2 hours or until thickened, stirring occasionally. Discard spice bag., Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.