1 tablespoon olive oil
1 cup molasses-based barbecue sauce
1 1/4 cups light apple juice, chilled
1 15 - 16 ounce can Great Northern or cannellini beans, rinsed and drained
Start to finish: 1 hour (20 minutes active)
Summer brings late nights, days at the pool, and of course firing up the grill. America's favorite food, hamburgers, are a grilling staple. While burgers and outdoor barbecues go together, well like, burgers and fries, mastering the perfect burger requires some useful knowledge.
This recipe calls for just a touch of heat under the broiler. It's just enough to soften the brie and honeycomb, one of the most splendid food combinations.
Prep Time: 10 minutes /Wait Time: 7 hours /Serves: 6-8
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(by Albert (and Diedre) Pujols, Los Angeles Angels first baseman)
One caveat: Rauner's recipe calls for soaking the matzo in water before using. There are varying opinions about eating "gebrokts," fully-baked matzo that has come in contact with water, during Passover. Follow the rules and traditions of your particular faith community.