April 12th, 2008 by alice
Tags: hong, kong, Ribs
INGREDIENTS
- 5lbspork spareribs, cut into 2 rib portions
- 1/4cupflour
- 1teaspoonsalt
- 1tablespoonfat
- 2garlic cloves, crushed
- 1tablespoonground ginger
- 1/2cupsoy sauce
- 2tablespoonslemon juice
DIRECTIONS
- Roll ribs in flour mixed with salt.
- Brown well in fat in heavy pan.
- Combine ginger, garlic, soy sauce and lemon juice and pour over ribs.
- Cover and bake in preheated moderate oven (325 degrees) for 2 hours, basting frequently with the sauce.
- Uncover and bake or broil a few minutes longer to crisp the ribs.
- Ribs may be soaked in soy sauce before browningto intensify flavor.
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April 12th, 2008 by alice
Tags: maggie, Pea, podsla, Stuffed
INGREDIENTS
- 1 1/2lbs freshpea pods
- 1/2cuppeas, from pods or frozen peas
- 2 (8 ounce)packagescream cheese, room temperature
- 4tablespoonsmayonnaise
- 10dropsTabasco sauce
- 1/2teaspoongarlic powder(to taste)
DIRECTIONS
- Rinse pea pods, then remove string at edge of each peapod to open, Remove peas from peapods and set aside in measureing cup.
- Wrap peapods in paper towels and refrigerate in plastic bag until ready to fill.
- If reserved peas do not measure 3/4 C, add frozen peas to make correct amount.Bring cream cheese to room temperature.
- Add peas to softened cream cheese, mayonnaise, Tabasco and garlic powder and mix well.
- Chill filling until it appears easier to work with.
- Using a pastry tube or teaspoon, fill each peapod.
- Refrigerate to firm up filling, then serve on a pretty platter gaarnished with grape tomatoes, pineapple slices or whatever to “color it up”.
- A very pretty and tasty finger food — .
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April 12th, 2008 by alice
Tags: Baked, Salmon, Seasoned
INGREDIENTS
- 1lbsalmon filletsor salmon steaks, thawed if frozen
- 1tablespooncider vinegar
- 1tablespoonworcestershire sauce
- 1tablespoonlemon juice
- 1teaspoonsalt
- 1teaspoonprepared mustard
- 1/8teaspoonblack pepper
- 1/2cupbutter, melted(1 stick)
- paprika
- choppedfresh parsley (optional)
DIRECTIONS
- Preheat oven to 450.
- Arrange fish in single layer in a shallow baking dish.
- Combine the vinegar, Worcestershire, lemon juice, salt, mustard, pepper and butter.
- Pour half of the sauce over the fish.
- Bake for 20 min., basting occasionally with the remaining sauce.
- Sprinkle with paprika and chopped parsley.
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April 12th, 2008 by alice
Tags: Baked, Potatoes, Sweet
INGREDIENTS
- 2sweet potatoes, halved lengthwise
- 2teaspoonsolive oil
DIRECTIONS
- Preheat oven to 400 degrees.
- Rub oil over cut-side of potatoes.
- Place cut-side down on baking sheet.
- Bake for 50 minutes.
- Remove from oven and tent with aluminum foil for 10 minutes (potatoes will continue to cook).
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April 12th, 2008 by alice
Tags: Bean, Salsa, Zesty
INGREDIENTS
- 2 (14 1/2 ounce)cansdiced tomatoes with green chilies
- 1 (15 ounce)canwhite corn
- 1 (15 ounce)canblack beans
- 1 (15 ounce)canblack-eyed peas
- 1bunchgreen onions, finely chopped
- 1mediumred onion, finely chopped
- 3/4 (16 ounce)bottle zestyItalian salad dressing
DIRECTIONS
- In a big colander drain and rinse the black beans and black eyed peas.
- Drain the corn and both cans of tomatoes on top of the beans and peas.
- Pour these ingredients into a big bowl and add the onions and dressing.
- Stir until well mixed and refrigerate overnight to allow the flavors to blend.
- Enjoy on tortilla chips, tacos, eggs etc.
- Will keep in the fridge for up to 2 weeks.
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