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Zinfandel Barbeque Sauce1 tablespoon corn oil
1 1/2 cups red onion, finely chopped
3 cups chopped canned tomatoes with juice
2 tablespoons cider vinegar
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground cumin
1 1/2 tablespoons Hungarian sweet paprika
1 teaspoon pure chile powder (not a blend)
1/2 teaspoon dried oregano
1 1/2 tablespoons Worcestershire sauce
1/4 cup dark molasses
1/2 cup orange juiceMakes 4 cupsHeat oil in saucepan and saut? onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Pur?e sauce in a blender or food processor.Tip: This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use.

Zambra grille grape jelly vinaigrette
Zambra Grille Grape Jelly VinaigretteSource: Chef Jonathan Barnett Zambra Grille, Phoenix,  Arizona azfamily.com1 ounce grape seed oil 1/2 ounce olive oil 1 ounce grape jelly 3 ounces red wine vinegar 1 shallot, mincedPepper and kosher salt to taste/p (Upload by user)

Zazi waffles with caramelized pecans
Zazi Waffles with Caramelized PecansSource: Zazi, San Francisco, California San Francisco Chronicle August 15, 20011/2 cup warm water (about 110 degrees F) 1 tablespoon active dry yeast 2 cups milk 2 cups all purpose flour 1/2 cup unsalted butter, melted 1 (Upload by user)

Z tejas grill breakfast quesadillas
Z Tejas Grill Breakfast QuesadillasSource: Chef Leo Madrigal, Z Tejas Grill, Phoenix, Arizona azfamily.com3 eggs, whipped 2 ounces sausage, cooked and chopped 2 ounces bacon, cooked and chopped2 ounces salsa fresca 2 ounces potatoes, fried and chopped 2 ounce (Upload by user)

Zio`s italian kitchen chicken pepperoni
Zio`s Italian Kitchen Chicken Pepperoni1 1/2 pounds boneless, skinless chicken breasts 4 6 ounces good quality sliced pepperoni 1 jar Bertolli Marinara (if you double this recipe, use 3) 1 pound penne pasta 1 large sweet onion, julienned or large chopped 1 yellow bell (Upload by user)

Zio`s italian kitchen chicken scaloppini
Zio`s Italian Kitchen Chicken ScaloppiniSource: Kevin Freifield, Zio`s2 ounces butter 2 ounces mushrooms 2 chicken breasts (scaloppini)3 ounces cream 3 ounces chicken stock 1 1/2 ounces diced tomatoes 1 ounce curly spinach 5 ounces spaghettiPlace (Upload by user)

Zio`s italian kitchen pasta
Zio`s Italian Kitchen Pasta2 ounces butter 1 tablespoons Mediterranean spice 4 ounces roasted chicken 2 ounces mushrooms, cut 1/8 inch thick2 ounces tomatoes, diced 2 ounces spinach, julienned6 ounces whipping cream 4 ounces lemon chicken sauce 10 ounces f (Upload by user)

Zia marie`s shrimp wrapped in pancetta
Zia Marie`s Shrimp Wrapped in Pancetta1/2 pound pancetta (unsmoked Italian    bacon), sliced very thin2 pounds jumbo shrimp1/2 cup butter1/2 cup extra virgin olive oilJuice of 4 lemons1/4 cup diced garlic1/4 cup chopped Italian parsley1/4 cup diced b (Upload by user)

Z tejas chile fudge pie
Z Tejas Chile Fudge Pie2 teaspoons Ancho pur?e*1/2 pound butter1/2 cup chopped walnuts1/2 cup chopped pecans2 eggs1/2 cup granulated sugar1/2 cup brown sugar1/2 cup flour1 cup semisweet chocolate chips1 (9 inch) unbaked pie shell*For ancho pur?e: Ancho c (Upload by user)

Zinfandel rib rub
Zinfandel Rib Rub1 tablespoon kosher salt1 tablespoon granulated sugar1 tablespoon dark brown sugar, packed1 tablespoon chile powder1 tablespoon ground cumin1 tablespoon pepper2 tablespoons Hungarian sweet paprikaMakes 1/2 cup, enough for 2 slabs of spareribs.p (Upload by user)

Zinfandel blueberry zinfandel sorbet
Zinfandel Blueberry Zinfandel Sorbet8 ounces fresh, cleaned blueberries or 8 ounce bag    frozen blueberries, unsweetened1 1/2 tablespoons lemon juicePinch of salt1/2 cup granulated sugar1/2 cup hot water1/2 cup your favorite zinfandelPut blueberries (Upload by user)
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Zinfandel`s barbequed ribs
Zinfandel`s Barbequed RibsServes 4.2 slabs pork spareribs1/2 cup Zinfandel`s Rib Rub2 cups Zinfandel`s Barbecue SauceThe night before grilling (or at least several hours before), rub the Rib Rub into the spareribs, covering both sides. You may or may not need to use all of t (Upload by user)
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Schrafft`s butterscotch cookies
Schrafft`s Butterscotch Cookies2 tablespoons butter, at room temperature 3/4 cup vegetable shortening, at room temperature 1 1/4 cups dark brown sugar 1 egg 2 tablespoons nonfat dry milk 1 tablespoon vanilla extract1 3/4 cups all purpose flour 1/2 teaspoon bak (Upload by user)
TAG: cookies, baking, dough, flour, glass, butter, butterscotch, tablespoons, schrafft`s, ,