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Lush Spice-Rub Ribs with Two Vegetables

This hearty meal features a unique coffee-cocoa spice rub for the ribs that is truly delicious. A roasted vegetable soup, a traditional squash and cornmeal side dish, and easy to make chocolatey dessert bars make this meal perfect for a gathering of family or friends.

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Warm up with a bowl of this flavorful Roasted Vegetable Soup! Made with a puree of roasted vegetables and sprinkled with roasted pepitas, this recipe is a sure-fire taste hit!

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recipe

Ingredients:

  • 1 small (about 2 pounds) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces
  • 3 cups (1 large) peeled and very coarsely chopped sweet potato
  • 1 cup (1 large) peeled and thickly sliced parsnip
  • 1 cup (1 medium) thickly sliced leek (white and pale green parts only)
  • 3 large cloves garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3 cups water, divided
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/4 teaspoon crushed red pepper
  • 1/4 to 1/2 teaspoon finely chopped fresh sage
  • Roasted pepitas (optional)

Directions:

PREHEAT oven to 425° F. Line shallow roasting pan with foil.

PLACE squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.

BAKE for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.

PUREE half of roasted vegetables with about 1 1/2 cups water in food processor or blender; cover and process until smooth or until desired consistency. Add more water as needed for processing. Pour into large saucepan. Repeat with remaining vegetables and remaining water.

STIR in evaporated milk, crushed red pepper and sage. Heat over medium-high heat until heated through. Serve with pepitas sprinkled over top.

reviews

Review This Recipe
  •  Star(s)

    Tasty & nutritious

    Janine Lesser from Australia

    Delicious soup, easy to cook & appealing to all generations.

  •  Star(s)

    healthy recipe,,.its so good

    ruby bartolome from Makati,Philippipnes

    healthy and nutritious that i can share to my friends

  •  Star(s)

    terrific!

    KAREN TELLIER from CUMBERLAND, RI

    This recipe is a little time consuming but well worth the wait. The results were delicious and it tasted even better the next day as left-overs!

  •  Star(s)

    Not just for winter!

    Susi Matthews from COWETA, OK

    This soup is a bit of work but very much worth the trouble. My hubby who thinks he doesn't like squash even loved it! I wasn't sure about the parsnips myself but mixed in with the other flavors, it was great. I'll be making this again!

  •  Star(s)

    Winter Roasted Vegetable Soup

    C COTREL from VERONA ISLAND, ME

    This soup is so delicious and creamy. I added 2 cups of whole kernel corn which made it more nutricious and interesting texture.

  •  Star(s)

    Winter Roasted Vegetable Soup

    Terry Creighton from PLYMOUTH, MA

    This is a delicious soup to nourish and warm you up on a cold winter day. It takes some time but it's worth it!

  •  Star(s)

    Great flavor

    Joan Smith from BRIDGEVILLE, PA

    We are a family of soup lovers and I am always trying out new recipes. This one was a big hit. I chose not to puree the entire batch of soup because we prefer chunky-style soups. I also added more veggies, much better for you too. This one is a keeper.

  •  Star(s)

    Sophisticated taste, easy to make

    Susan Campbell from GRASS LAKE, MI

    After ladling a portion of soup per person, I squirted a spiral of sour cream from a generic plastic bottle--the type used for catsup and mustard--atop each bowl, which made a beautiful presentation. Absolutely delicious.


nutrition

Nutrition Facts

Serving Size: 4 main-dish or 8 side-dish servings

Servings Per Recipe: 0

  • Calories: 310
  • Calories from Fat: 70
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 640mg (26% of DV)
  • Carbohydrates: 54g (18% of DV)
  • Dietary Fiber: 8g (30% of DV)
  • Sugars: 21g
  • Protein: 10g
  • Vitamin A: 560% of DV
  • Vitamin C: 90% of DV
  • Calcium: 35% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Perfect for entertaining! These delicious Coffee-Spice Rubbed Ribs are made with a unique coffee rub mixture that features a hint of cocoa.

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recipe

Ingredients:

  • 2 racks (about 4 pounds total) baby back ribs
  • 2 1/2 teaspoons packed brown sugar
  • 1 1/4 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules or NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 1 1/4 teaspoons sea or kosher salt
  • 1 1/4 teaspoons garlic powder
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon vegetable oil
  • 1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

Directions:

FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Preheat grill. Grill ribs over medium flame, turning once, for 5 minutes.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

reviews

Review This Recipe
  •  Star(s)

    Excellent Rub!

    Eileen Rozelle from New Jersey

    Excellent! Easy to make and they were delicious. The meat was so nice and tender and the rub was just enough so that you could still taste the meat and not overwhelmed by the spices. You could even taste the beer in them but just slightly. I gave recipe to bunch of family and friends. Will definetly make again!

  •  Star(s)

    Coffee Rub Ribs

    Mark Wegner from Minnesota

    Interesting new flavor for me.

  •  Star(s)

    gma

    CAROL LEDREW from Aldergrove, BC

    This is an excellent rub for beef, chicken, fish as well. Add 1/4 tsp cayenne, 1/2 tsp cinnamon and chili powder to give it a bit of a kick.

  •  Star(s)

    Deserves six stars

    Susan Campbell from Grass Lake, MI

    I doubled the rub recipe, and added quite a lot of cayenne pepper--2 teaspoons--to half. This is my favorite rib recipe, and I'll continue to use the spicy variation. Grilling takes the sting out, leaving a dark mysterious flavor that was well-liked at our last family BBQ. It makes me hungry just to write about those delicious ribs! Recommended recipe, and one I'll keep.

  •  Star(s)

    Coffee-Spice Rubbed Ribs

    KATHY GREEN from South Daytona, FL

    The coffee adds a depth to the flavor, no one knew what it was, really good.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 390
  • Calories from Fat: 170
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 6g (32% of DV)
  • Cholesterol: 145mg (48% of DV)
  • Sodium: 520mg (22% of DV)
  • Carbohydrates: 4g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 44g
  • Vitamin A: 0% of DV
  • Vitamin C: 4% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This comforting side dish has the texture of thick, creamy polenta. Corn is a mainstay in the Paraguayan diet and is even used in desserts. Because it has both sweet and savory ingredients, this is often served alongside meats or as a dessert. The word kivevé means “reddish” in the native Guarani language. The traditional pumpkin used in this dish is the deep-orange-colored andaí, hence the name. Butternut squash also works well, though any winter squash may be used. Any fresh white cheese may be substituted for the queso fresco, such as ricotta, cottage, or farmer’s cheese. High-calorie, high-protein recipes like this one were popular after the War of Paraguay (1864-1870), a time when food was scarce and creative cooks devised ways to enrich dishes.

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recipe

Ingredients:

  • 2 pounds butternut squash or other winter squash, peeled, seeds removed and cut into 1-inch
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup yellow corn meal
  • 3 to 4 oz. queso fresco, crumbled or ricotta, cottage or farmer’s cheese

Directions:

PLACE squash in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 30 to 35 minutes or until tender; drain. Place back in saucepan. Mash with a potato masher. Stir in sugar and salt.

MEANWHILE, HEAT vegetable oil in medium skillet over medium-high heat. Add onion, stirring occasionally, for 4 to 5 minutes or until onion is soft and golden.

STIR onions into squash mixture. Add evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium-low. Gradually stir in corn meal. Continue cooking for 5 minutes or until thickened. Cover saucepan; cook, stirring occasionally, for an additional 5 minutes. Remove from heat. Stir in cheese until blended. Serve immediately.

reviews

Review This Recipe
  •  Star(s)

    Recipe must have been written for high-altitude pr

    Susan Campbell from Grass Lake, MI

    I adjusted the recipe slightly, for example, it only took 17-20 minutes to cook the squash tender. Also, I combined the formerly-discarded squash cooking liquid with the corn meal for 5 minutes, to begin the softening process; simmering the meal then took only 5-7 minutes. I'm going to try this again, using Libby's canned pumpkin; I bet it will be superb! The recipe is a keeper.


nutrition

Nutrition Facts

Serving Size: 14 servings, 1/2 cup each

Servings Per Recipe: 0

  • Calories: 140
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 200mg (8% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 5g
  • Protein: 4g
  • Vitamin A: 140% of DV
  • Vitamin C: 25% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Deluxe Toll House Mud Bars recipe is soooo easy to make. Chock full of morsels and nuts with a rich, chocolatey frosting.

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recipe

Ingredients:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 1/2 cup chopped walnuts

Directions:

PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

reviews

Review This Recipe
  •  Star(s)

    MmmmMmmmMud bars

    Marie DeAngelis from Sunrise, FL

    I made a batch of these last night. I had milk chocolate chips and macadamia nuts, so I substituted them for the semi-sweet chips and walnuts... they were dry roasted salted macadamias, so I decreased the salt to 1/4 tsp. and sprinkled some of the chopped nuts on top of the melted chocolate to finish. Brought them to work today and EVERYONE wants the recipe! MmmmMmmm

  •  Star(s)

    Everyone loves these

    Jen Abbey from

    I can never believe how many compliments I get for these bars. They are so easy to make and everyone loves them! I usually do two batches at a time, one with walnuts and one without. If you want to really satisfy someone's sweet tooth, make Mud Bars!

  •  Star(s)

    A Family Favorite

    rebecca orczeck from GREENSBURG, PA

    My son always requests these yummy bars for family get togethers and holidays. They were even a hit at his birthday last year! Not too sweet, but oh-so-buttery rich, Mud Bars will be eaten within a few hours of baking them - better make a triple batch!!!

  •  Star(s)

    Fast, easy and yummy!

    Jen Arnold from Portage, MI

    This is so easy to make and everyone that I make it for loves it!! It is even better when the chocolate is still warm and gooey on top! A must have to any sweets table!

  •  Star(s)

    Really excellent

    Cristina Vazquez from norcross, GA

    I really didn't want to give it a "Good" rating because it definitely deserves "excellent". HOWEVER... it's exactly like the Halloween Deluxe Mud Bars, exept for the candy corn. So if you're going to make this one... kick it up a little bit. Throw on some coconut on top. Maybe some white chocolate morsels.... it's wonderful, but needs a little kick on the top!


nutrition

Nutrition Facts

Serving Size: 3 dozen bars

Servings Per Recipe: 36

    *Percent Daily Values are based on a 2,000 calorie diet.

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