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| Recipe for Dry Garlic Spareribs
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Does anyone have a good recipe for "Dry Garlic Spareribs"?
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Posted on: 07/05/2008 | 1 Feedback(s) |
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| Boneless Pork Loin, Rotisserie-Style
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Insert rotisserie rod through exact center of roast, using prongs to hold roast in place. Insert meat thermometer so bulb is centered in roast but not in fat or on rod.
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Posted on: 07/02/2008 | 0 Feedback(s) |
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| Lemon-Barbecued Ribs
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Place ribs in large baking dish. Brown at 450 degrees F for 45-50 minutes; drain. Combine remaining ingredients except lemon slices in bowl, mixing well. Brush ribs with sauce.
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Posted on: 07/02/2008 | 0 Feedback(s) |
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| Oven Barbecued Spareribs
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Brown ribs on both sides in shortening in Dutch oven. Brown onion in butter in skillet. Add remaining ingredients and 1 cup water to onion, heating until very hot. Pour over ribs. Bake at 375 degrees F for 1 3/4 hours.
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Posted on: 07/01/2008 | 1 Feedback(s) |
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| Pork Ribs with Kraut
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Cook ribs in 3 cups water in large saucepan for 1 1/2 hours or until tender. Add remaining ingredients. Cook for 15 minutes longer. Makes 6 servings.
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Posted on: 07/01/2008 | 0 Feedback(s) |
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| Sweet-and-Sour Pork
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Recipes for Sweet And Sour Pork
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Posted on: 06/26/2008 | 0 Feedback(s) |
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| Minted Grapefruit Leg of Lamb
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Arrange vegetables over bottom of roasting pan. Rub lamb with salt and pepper. Place on top of vegetables. Pour grapefruit juice mixed with mint over lamb. Bake at 325 degrees F for 2 hours, basting every 15 minutes with pan drippings.
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Posted on: 06/25/2008 | 0 Feedback(s) |
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| Marinated Chuck Steak
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Trim chuck steak. Sprinkle steak with meat tenderizer. Add to marinade, turning to coat. Add to marinade, turning to coat. Let stand for 20 minutes, turning once. Broil steak to desired degree of doneness, brushing with marinade.
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Posted on: 06/20/2008 | 0 Feedback(s) |
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| Country-Braised Pork Chops
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Coat pork chops with flour. Brown onion in oil in skillet until tender. Add pork chops and brown on both sides. Stir in remaining ingredients. Heat to boiling point; reduce heat.
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Posted on: 06/16/2008 | 0 Feedback(s) |
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| Cajun Beef and Vegetables
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When beef roasts are on sale, I buy one large enough, usually 6 lbs., and cut it in half. One half I cook as a special Sunday Pot Roast dinner, the other half (3 lbs.), I cut into bite size (stew beef size) pieces and make this delicious Cajun Beef and Vegetables.
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Posted on: 06/13/2008 | 0 Feedback(s) |
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