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Latest Recipes:

Italian BBQ Pork Chops

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Rating: 5.0/5 (1 vote cast)

"BBQ turned Italian! Just the right amount of sweetness; it's addictive! Enjoy!"
Italian BBQ Pork Chops
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Recipe type: Entree
Author: Sarah
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 3/4 cup balsamic vinegar
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6 ounce) pork loin chops
  • salt and freshly ground black pepper to taste
Instructions
  1. Stir the balsamic
    vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon
    salt, and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a
    simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes.
  2. Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. Season both sides of the pork chops with salt and black pepper. Brush the
    chops with the sauce from the saucepan.
  4. Cook the pork chops
    on the preheated grill until the pork is no longer pink in the center, about 5 minutes per side.
    An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
    Remove from the grill and allow to rest for 3 minutes before serving with the remaining sauce on
    the side.
Calories: 268 Fat: 6.5g Carbohydrates: 30g Fiber: .2g Protein: 22.2 Cholesterol: 54mg
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Backyard BBQ Chicken

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"Delicious barbecue chicken, corn, and chopped bell pepper are cooked
in foil packets--and clean-up is a breeze."
Backyard BBQ Chicken
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Recipe type: Entree
Author: Reynolds Wrap®
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 4
Ingredients
  • 4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
  • 4 (4 ounce) boneless skinless chicken breast halves
  • 1 cup barbecue sauce
  • 1 (10 ounce) package frozen whole kernel corn
  • 1/2 cup chopped green bell pepper
Instructions
  1. Preheat oven to 450 degrees F or grill to medium-high.
  2. Center one chicken breast half on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
    Spoon barbecue sauce over chicken. Top with vegetables.
  3. Bring up foil sides.
    Double fold top and ends to seal packet, leaving room for heat circulation inside.
    Repeat to make four packets.
  4. Bake 18 to 22 minutes on a cookie sheet in oven OR
    GRILL 12 to 15 minutes in covered grill.
Calories: 285 Fat: 3.5g Carbohydrates: 38.3g Fiber: 2.4g Protein: 25.9 Cholesterol: 65
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BBQ Hookup

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Rating: 0.0/5 (0 votes cast)

"A different kind of honey barbeque sauce that goes well with any meat."
BBQ Hookup
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Author: Sue Theiss
Prep time: 10 mins
Total time: 10 mins
Serves: 24
Ingredients
  • 2 (18 ounce) bottles honey barbeque sauce
  • 1/4 cup lemon juice
  • 1 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/2 cup steak sauce
  • 2 tablespoons dried onion flakes
  • 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
Instructions
  1. In a medium bowl, mix together barbeque sauce, lemon juice, brown sugar, Worcestershire sauce, steak
    sauce, and onion flakes. Pour in the cola, and stir until blended.
Calories: 99 Fat: .1

 

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Pork Chops with Apple Glazed Sauce

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Rating: 0.0/5 (0 votes cast)

"Simple enough for weeknights yet impressive enough for guests,
these juicy chops are topped with a glaze of herbs, apple cider and brown sugar.
The cooked apple slices and onions will make it a fast favorite in your home."
Pork Chops with Apple Glazed Sauce
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Recipe type: Entree
Author: Taste of Home Test Kitchen
Prep time: 30 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 4 (3/4 inch) thick bone-in pork chops
  • 2 tablespoons vegetable oil
  • 1 cup apple cider or apple juice
  • 2 tablespoons brown sugar, divided
  • 1 teaspoon salt
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 2 large tart apples, sliced
  • 1/2 cup sliced onion
  • 2 tablespoons butter or margarine
Instructions
  1. In a large skillet, brown pork chops in oil.
    Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme.
    Cover and cook for 7-8 minutes or until meat juices run clear. Combine the cornstarch
    and water until smooth; add to the skillet.
    Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  2. Meanwhile, in another skillet, cook the apples, onion,
    butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened.
    Serve over pork chops.
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Pulled Pork in a Slow Cooker

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"Pork simmered in root beer makes all the difference.
Topped with your favorite BBQ sauce, it's sure to bring rave reviews."
Pulled Pork in a Slow Cooker
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Recipe type: Entree
Author: Livie's Mammy
Prep time: 10 mins
Cook time: 7 hours
Total time: 7 hours 10 mins
Serves: 8
Ingredients
  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted
Instructions
  1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat.
    Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
    Note: the actual length of time may vary according to individual slow cooker.
    Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Calories: 335 Fat: 5g Cholesterol: 49mg
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Pork Marsala

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"Herbed and garlic pork with a sweet Marsala wine--easy to make."
Pork Marsala
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Recipe type: Entree
Author: Junnieann
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 pound boneless pork loin chops, pounded thin
  • 3 tablespoons butter
  • 1/4 cup olive oil
  • 2 cups sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 1 cup Marsala wine
Instructions
  1. Mix flour, salt together in a medium bowl. Add pork chops, and toss until well coated.
  2. Heat butter and olive oil in a large skillet over medium heat.
    Place pork in skillet in a single layer, and cook, turning occasionally,
    until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  3. Stir in wine, scraping the skillet to loosen any brown bits.
    Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes.
    If sauce is too thick, adjust by stirring in a small amount of wine.
Calories: 455 Fat: 27.6 Cholesterol: 61mg
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BBQ Pork for Sandwiches

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Rating: 0.0/5 (0 votes cast)

"This is so easy and very tasty. Serve on buns with French fries
or potato chips."
BBQ Pork for Sandwiches
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Recipe type: Entree
Author: KMB233
Prep time: 15 mins
Cook time: 4 hours 30 mins
Total time: 4 hours 45 mins
Serves: 12
Ingredients
  • 1 (14 ounce) can beef broth
  • 3 pounds boneless pork ribs
  • 1 (18 ounce) bottle barbeque sauce
Instructions
  1. Pour can of beef broth into slow cooker, and add boneless pork ribs.
    Cook on High heat for 4 hours, or until meat shreds easily.
    Remove meat, and shred with two forks. It will seem that it's not working right away,
    but it will.
  2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork
    to a Dutch oven or iron skillet, and stir in barbeque sauce.
  3. Bake in the preheated oven for 30 minutes, or until heated through.
Calories: 355 Fat: 18.1 Cholesterol: 18.1
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Seafood Gumbo

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Rating: 0.0/5 (0 votes cast)

"This seafood gumbo takes some time, but is well worth the investment. Serve over
long-grain white rice."
Seafood Gumbo
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Recipe type: Entree
Author: Sara
Prep time: 15 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 35 mins
Serves: 8
Ingredients
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf, crushed
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 2 cups chopped green bell pepper
  • 1 teaspoon minced garlic
  • 3 tablespoons file powder
  • 2 teaspoons hot pepper sauce
  • 1 1/2 cups tomato sauce
  • 7 cups fish stock
  • 2 cups shucked oysters
  • 1 cup crabmeat
  • 1 pound small shrimp - peeled and deveined, shells reserved for stock
Instructions
  1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
  2. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first.
    Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce,
    and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
  3. Add tomato sauce, and stir as it reduces over high heat.
    Add fish stock and bring to a boil.
    Reduce heat, and simmer for 1 hour, stirring occasionally.
  4. When ready to serve, add shrimp, oysters, and crabmeat.
    Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes.
    Serve.
Calories: 357 Fat: 24 Cholesterol: 106mg
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Crab Quiche

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Rating: 0.0/5 (0 votes cast)

"Chopped green onions and sweet red pepper bring a
bit of color to this golden entree. The creamy
filling features imitation crabmeat and Swiss
cheese, making it a morning mainstay that brunch
guests will clear their plates for."
Crab Quiche
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Recipe type: Entree
Author: Taste of Home Test Kitchen
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6
Ingredients
  • 1 (9 inch) unbaked pastry shell
  • 1 cup shredded Swiss cheese, divided
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1 tablespoon butter or margarine
  • 3 eggs
  • 1 1/2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup flaked imitation crabmeat, chopped
Instructions
  1. Line unpricked pastry
    shell with a double thickness of heavy-duty foil.
    Bake at 450 degrees F for 5 minutes; remove foil.
    Bake 5 minutes longer. Immediately sprinkle 1/2
    cup cheese over crust.
  2. Reduce heat to 375
    degrees F. In a skillet, saute red pepper and
    onions in butter until tender. In a large bowl,
    whisk the eggs, cream, salt and pepper. Stir in
    the crab, red pepper mixture and remaining
    cheese. Pour into crust. Bake for 30-35 minutes
    or until a knife inserted near the center comes
    out clean. Let stand for 15 minutes before cutting.
  3. Nutritional Information open nutritional information
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Grilled Cod

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Rating: 5.0/5 (1 vote cast)
Grilled Cod
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Recipe type: Entree
Author: Jenny Crocker
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
Ingredients
  • 2 (8 ounce) fillets cod, cut in half
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1 lemon, juiced
  • 2 tablespoons chopped green onion (white part only)
Instructions
  1. Stack about 15
    charcoal briquettes into a grill in a pyramid
    shape. If desired, drizzle coals lightly with
    lighter fluid and allow to soak for 1 minute
    before lighting coals with a match. Allow fire to
    spread to all coals, about 10 minutes, before
    spreading briquettes out into the grill; let
    coals burn until a thin layer of white ash covers
    the coals. Lightly oil the grates.
  2. Season both sides of
    cod with Cajun seasoning, lemon pepper, salt, and
    black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in
    lemon juice and green onion, and cook until onion
    is softened, about 3 minutes.
  3. Place cod onto oiled
    grates and grill until fish is browned and flakes
    easily, about 3 minutes per side; baste with
    butter mixture frequently while grilling. Allow
    cod to rest off the heat for about 5 minutes
    before serving.
Calories: 152 Fat: 6.6 Cholesterol: 63mg
"Grilled cod fillets basted with butter, lemon, and green onion."
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Coog's Seasoning

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Coog's Finest Gourmet Chicken and Fish Seasoning Coatings and Specialty BBQ Rubs..... No doubt about it, once you try Coog's you won't cook Chicken, Fish, BBQ or any of your favorite Meats without it. Taste the taste that many people are raving about. You will find the consistency of Coog's Flavor is unmatched and cannot be found anywhere else. Try it for yourself and discover why Chefs everywhere are calling it The "Perfect Blend."



Contact Us
Coog's Finest Gourmet Chicken and Fish
Seasoning Coatings and Specialty BBQ Rubs
P.O. Box 316611 Chicago, IL 60631
http://coogsfinest.com * email:coog@coogsfinest.com