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Interesting recipe that uses dessert wine for a sweetner

By sajego | 

April 21, 2008

We usually just prepare the ingredients and let people make their own leaves while sitting around the table chatting.

By sajego | 

April 21, 2008

A bit too hot as written, next time we will sub 50/50 sweet/hot paprika. 

 Besides that, very tasty and quite easy to make.  The biscuits were creamy yet flaky and helped cut the heat some.

By sajego | 

April 21, 2008

Caution:Waaay too salty! Two TEASPOONS would be more appropriate!  I think this is a typo.

Despite that, this recipe seems to have enormous potential, the apricot glaze carmalized nicely and the ribs were falling off the bones.

We will definitely try it again with  a lot less salt.

By sajego | 

January 14, 2008

By sajego | 

August 30, 2007