December 30th, 2006 by alice
Tags: Garlic, Honey, Ribs
INGREDIENTS
- 4lbspork spareribs
- 1/2cuphoney
- 1/4cupsoy sauce
- 1/4cupdistilled white vinegar
- 2clovesgarlic, minced
- 2tablespoonsbrown sugar
- 1teaspoonbaking soda
- 1teaspoongarlic salt
DIRECTIONS
- Preheat oven to 375 degrees Slice the ribs into individual pieces In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar Stir until honey and sugar are completely dissolved then stir in the baking soda.
- The mixture will begin to foam.
- Transfer ribs to the bowl, and turn to coat Cover a cookie sheet with foil and arrange ribs meat side up on the sheet Pour excess sauce over the ribs and sprinkle with the garlic salt.
- Bake for 1 hour turning every 20 minutes.
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December 30th, 2006 by alice
Tags: Caesar, Salad
INGREDIENTS
- 1 (2 ounce)cananchovy fillets, drained and chopped
- 3clovesgarlic, minced
- 1teaspoonDijon mustard or1/4 teaspoondry mustard
- 3tablespoonsfresh lemon juice
- 3tablespoonswine vinegar
- 1/2teaspoonWorcestershire sauce
- 1dashhot pepper sauce
- 2eggs, raw or lightly coddled(1 minute)
- 3/4cupextra virgin olive oil
- 2cups freshly gratedparmesan cheese
- 1-2headromaine lettuce, washed and torn to pieces,drained
- croutons, preferably homemade,with garlic and parmesan cheese
- salt & freshly ground black pepper
DIRECTIONS
- **Note: If salmonella is a problem in your area, use pasturized eggs, available at some supermarkets, or use equivalent amount of egg substitute.
- During close to 40 years of eating this and other raw egg products, however, I have NEVER suffered through a bout of salmonella.
- Thoroughly mash anchovies and garlic with a little salt.
- Mix in next 6 ingredients.
- Slowly whisk in olive oil and 1 cup cheese.
- Toss with lettuce and croutons.
- Add additional cheese and black pepper if desired and toss again.
- Serve immediately.
- This salad can be made tableside, or the dressing ingredients can be mixed by hand in a bowl or in a blender or food processor and just tossed with the salad ingredients and more cheese at the last minute.
- If desired, cut back a little on the anchovy, but do not omit entirely; it is needed to provide a little pungency.
- The sald is totally insipid without it!
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December 30th, 2006 by alice
Tags: Chinese, Coleslaw
INGREDIENTS
- 5cupsChinese cabbage, thinly sliced or coarsely chopped,as desired(Napa cabbage, not bok choy)
- 1cup coarsely shreddedraw carrots
- 1/2cupscallions, including tops cut lengthwise several times,then into 1 inch pieces(green onions)
- 1 (8 ounce)canwater chestnuts, rinsed under very hot tap water,drained,and sliced
- 2-3tablespoonstoasted sesame seeds
-
Dressing
- 1/4cupextra virgin olive oil(I use olive oil even though it isn’t oriental, just tastier and better for you)
- 1-2tablespoontoasted sesame oil, to taste
- 2tablespoonssugar
- 2-3tablespoons finely choppedfresh cilantro leaves
- 1teaspoonsalt, more to taste
- 1/2teaspoonfresh ground black pepper, more to taste
- 1teaspoonground ginger, more to taste
- 1/4cuprice vinegar or white wine vinegar, more to taste
- 1tablespoonsoy sauce, more to taste
- 2tablespoonsdistilled vinegar, to taste(if needed to adjust tartness)(optional)
DIRECTIONS
- Toss together all vegetables plus sesame seeds in a large bowl.
- Combine all dressing ingredients in a small bowl, whisk until well blended, and set aside for 15-20 minutes for flavor to develop.
- Taste, and adjust seasonings.
- If dressing is not tart enough, add distilled vinegar.
- Toss with slaw ingredients, and refrigerate at least 30-60 minutes for flavors to develop and slaw to mellow.
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December 30th, 2006 by alice
Tags: Shrimp, Versailles
INGREDIENTS
- 2lbs peeledlarge raw shrimp
- 2green onions, chopped
- 3tablespoonsbutter, melted
- 1 (8 ounce)packagecream cheese, cubed
- 1/4cupmilk
- 1/2cupswiss cheese, grated
- 1/4cupdry white wine
- 1dashground red pepper
- 1/4cupdry breadcrumbs
- 2tablespoonsbutter, melted
- 12ouncesangel hair pasta, cooked
DIRECTIONS
- Cook green onions in 3 Tbsp of butter in a large skillet over medium heat until tender.
- Add shrimp& cook over medium heat 5 minutes or until shrimp turn pink-stir occasionally.
- Remove shrimp with slotted spoon.
- Add cream cheese& milk to skillet& cook over low heat.
- Stir constantly until cheese melts.
- Stir in swiss cheese& wine.
- Add shrimp& red pepper.
- Stir constantly until heated.
- Pour shrimp mixture into a lightly greased casserole dish.
- Combine breadcrumbs& butter.
- Sprinkle over casserole.
- Broil 3 to 5 minutes or until golden.
- Serve shrimp over cooked pasta.
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December 30th, 2006 by alice
Tags: Glaze, Honey, Mustard
INGREDIENTS
- 1/2cupGrey Poupon mustard
- 1/2cupbrown sugar
- 1/2cuphoney
- 1/2teaspoongarlic powder
DIRECTIONS
- Mix all ingredients together.
- Warm in microwave 30 sec if nessary to blend.
- Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.
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