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Monday, May 27, 2013

Get Grilling with 4AllPromos

Happy Memorial Day from our family to your this Memorial Day. We hope you are celebrating with a family picnic or barbecue.

If you're in the business of barbecue than 4AllPromos has some promotional products for you including aprons, grill sets, portable grills, pot holders, utensils and more! Check out our Outdoor Travel section to find all kinds of cool BBQ accessories.

And for all your picnic people today check out some of these fun and unique Memorial Day recipes:

BLT Dip

Ingredients
Savings in West Haven, CT 06516  Change Zip

Directions

  • In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and green onions if desired. Serve with crackers or chips. Yield: 6 cups.

Green Beans in Beer Sauce

Ingredients

  • 1/3 pound bacon strips, diced
  • 1 package (16 ounces) frozen cut green beans, thawed
  • 1/3 cup beer or nonalcoholic beer
  • 1/3 cup butter, cubed
  • 3 tablespoons brown sugar
  • 3 tablespoons white vinegar
  • 4 teaspoons cornstarch
  • 2 teaspoons grated onion

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.
  • Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm.
  • In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon. Yield: 4 servings.

BBQ Sticky Ribs

Ingredients
Savings in West Haven, CT 06516  Change Zip

Directions

  • Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 325° for 30-35 minutes; drain. Combine sauce ingredients; pour over ribs. Bake 50-60 minutes longer or until meat is tender, basting occasionally. Cut into serving-size pieces. Yield: 6-8 servings.

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