Saturday, February 19, 2011
Sunday, January 16, 2011
Polynesian Ribs
Made these tonight and they were messily delicious!! I 5x the recipe for the amount of ribs we had and had plenty of sauce. they were relatively easy to put together and were messy but fell off the bone! YUM!
Polynesian Ribs By: Joyce Faust (All recipies.com)
"A friend shared this recipe more than 30 years ago, and I've been using it ever since. I make the ribs a day ahead and let the flavors meld, then I reheat and serve them the next day."
Original Recipe Yield 2 servings
Ingredients
1 1/2 pounds pork spareribs
1/2 cup packed brown sugar
4 1/2 teaspoons cornstarch
1/2 teaspoon celery salt
1/2 teaspoon ground ginger
1/2 cup crushed pineapple, with juice
1/4 cup water
1/4 cup chopped onion
2 tablespoons cider vinegar (used Apple cider vinegar)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons grated orange peel
1/8 teaspoon hot pepper sauce (Didn't use)
Directions
1.Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350 degrees F for 1 hour; drain.
2.In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange peel and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.
Polynesian Ribs By: Joyce Faust (All recipies.com)
"A friend shared this recipe more than 30 years ago, and I've been using it ever since. I make the ribs a day ahead and let the flavors meld, then I reheat and serve them the next day."
Original Recipe Yield 2 servings
Ingredients
1 1/2 pounds pork spareribs
1/2 cup packed brown sugar
4 1/2 teaspoons cornstarch
1/2 teaspoon celery salt
1/2 teaspoon ground ginger
1/2 cup crushed pineapple, with juice
1/4 cup water
1/4 cup chopped onion
2 tablespoons cider vinegar (used Apple cider vinegar)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons grated orange peel
1/8 teaspoon hot pepper sauce (Didn't use)
Directions
1.Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350 degrees F for 1 hour; drain.
2.In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange peel and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.
Monday, December 13, 2010
Fudge
Fool Proof Chocolate Fudge from All recipies. com
Ingredients
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
Dash salt
3/4 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
Directions
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Ingredients
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
Dash salt
3/4 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
Directions
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Wednesday, November 3, 2010
Swedish Pork Shoulder Country Style Ribs
I wanted to try something new since I bought a large package of these ribs at costco and put some in the freezer. I knew that one time I used them I would probably resort to an easy bbq recipe, so I wanted something different for this round. The "swedish" caught my eye, so I thought, let's go back to my roots and try it. I pictured my Great Grandparents cooking something like this when they lived in Sweden.
We really liked them tonight the cloves (aka mock allspice- read below) were strong but still good. We served with mashed potatoes and used the extra sauce for gravy. It was really good, Anna even at a bunch of the "meat." Dave said "the pork was perfect, I can't tell if I loved it, but I really liked it."
Swedish Spareribs
"This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it."
Prep Time:
15 MinCook Time:
2 Hrs Ready In:
2 Hrs 15 Min
Servings 4 (Original Recipe Yield 6 servings )
Ingredients:
1/2 teaspoon ground black pepper
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons ground allspice
2 pounds country style pork ribs
1/4 cup butter
1 (10.5 ounce) can beef broth
Directions
1.In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
2.Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
I didn't have a can of Beef Broth so I used this substitution- it worked out great.
Substitutions: 1 bouillon cube = 1 tsp bouillon granules dissolved in 1 cup boiling water = 1 cup canned broth; 1 cup beef broth = 1 tsp beef extract + 1 cup boiling water; 1 cup fish broth = 1 cup bottled clam juice = 1/2 cup chicken broth + 1/2 cup water
I also didn't have Allspice, which was the major spice of the recipe. I didn't realize this until after I started, so THANK GOODNESS for the internet. I found this and thought it was good. I had to do a lot of "doubling." If I was to do it again, I would use less cloves.
How to Substitute Allspice in a Recipe
This mixture uses a combination of other common spices, which can be made in advance and stored just like other spices. There is no reason why a perfectly good recipe should go to waste because of a missing spice.
Instructions:
1/2 tsp Cinnamon
¼ teaspoon of Ginger
¼ teaspoon of Cloves
(Use the ground version of spices for use in creating your allspice concoction. )
Mix the ingredients until well blended:
This will give you one teaspoon of the equivalent of allspice. For a greater quantity, just double the spice amounts and measure out the correct amount, when completed.
We really liked them tonight the cloves (aka mock allspice- read below) were strong but still good. We served with mashed potatoes and used the extra sauce for gravy. It was really good, Anna even at a bunch of the "meat." Dave said "the pork was perfect, I can't tell if I loved it, but I really liked it."
Swedish Spareribs
"This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it."
Prep Time:
15 MinCook Time:
2 Hrs Ready In:
2 Hrs 15 Min
Servings 4 (Original Recipe Yield 6 servings )
Ingredients:
1/2 teaspoon ground black pepper
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons ground allspice
2 pounds country style pork ribs
1/4 cup butter
1 (10.5 ounce) can beef broth
Directions
1.In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
2.Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
I didn't have a can of Beef Broth so I used this substitution- it worked out great.
Substitutions: 1 bouillon cube = 1 tsp bouillon granules dissolved in 1 cup boiling water = 1 cup canned broth; 1 cup beef broth = 1 tsp beef extract + 1 cup boiling water; 1 cup fish broth = 1 cup bottled clam juice = 1/2 cup chicken broth + 1/2 cup water
I also didn't have Allspice, which was the major spice of the recipe. I didn't realize this until after I started, so THANK GOODNESS for the internet. I found this and thought it was good. I had to do a lot of "doubling." If I was to do it again, I would use less cloves.
How to Substitute Allspice in a Recipe
This mixture uses a combination of other common spices, which can be made in advance and stored just like other spices. There is no reason why a perfectly good recipe should go to waste because of a missing spice.
Instructions:
1/2 tsp Cinnamon
¼ teaspoon of Ginger
¼ teaspoon of Cloves
(Use the ground version of spices for use in creating your allspice concoction. )
Mix the ingredients until well blended:
This will give you one teaspoon of the equivalent of allspice. For a greater quantity, just double the spice amounts and measure out the correct amount, when completed.
Tuesday, October 19, 2010
Mexican Lasagna
Mexican Lasagna:
(from Misty Segalla)
1 cup fresh cilantro leaves
4 scallions, coarsely chopped (onions)
Coarse salt and ground pepper
10 ounces fresh baby spinach
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
(I added shredded chicken-cafe rio that had been frozen. It was yummy, but also added a lot of water and made the tortillas disappear. I am sure if it wasn't frozen it would have been perfect.)
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
(from Misty Segalla)
1 cup fresh cilantro leaves
4 scallions, coarsely chopped (onions)
Coarse salt and ground pepper
10 ounces fresh baby spinach
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
(I added shredded chicken-cafe rio that had been frozen. It was yummy, but also added a lot of water and made the tortillas disappear. I am sure if it wasn't frozen it would have been perfect.)
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
Monday, October 11, 2010
Banana Crumb Muffins
Banana Crumb Muffins By: Lisa Kreft
"The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!"
Prep Time:
15 MinCook Time:
20 MinReady In:
35 Min
Servings (Help)
US
Metric Calculate
Original Recipe Yield 10 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
"The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!"
Prep Time:
15 MinCook Time:
20 MinReady In:
35 Min
Servings (Help)
US
Metric Calculate
Original Recipe Yield 10 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Tri Tip
I laid in bed Saturday night thinking about Sunday dinner and craving a classic Kinnersley family dinner. I asked Dave to pull the Tri tip out of the freezer and planned to look at recipes later after church. Then...after a 2 hour nap, needing to go out the door to choir practice, and wanting dinner cooking while we were gone, I frantically looked online for a good recipe. Tri Tip (as I found in my research) has been a popular cut of meat in California for a LONG time, actually most of the tri tips in the U.S. were shipped to Nor. Cal., according to one place I read, until recently when others have figured out its goodness.
I found the following recipe and LOVED it. It didn't need marinating, which I obviously couldn't do at that point and I wanted to roast in the oven, not BBQ. It was perfect! I loved the rosemary and sweet potatoes the most, but the meat was very moist and didn't need gravy (which by my, or Kinnersley standards, is saying a lot!) I cut the potatoes and onions too small so some were overcooked (but hey I pulled this meal together -once I found it- in 10 minutes!)
The changes I made: I sprinkled more rosemary, salt and pepper over it. I cooked it for about 1 hour and perhaps 20 minutes. (I had Dave pull the tri tip out of the freezer at midnight and put it in the fridge so it actually still had some ice crystals on it so it took longer to cook. P.S. remember to close your freezer. oops! though that made dough for rolls a lot easier to raise.) I also used regular potatoes and only had one yellow onion. Wish I had more! I am excited to make this again soon. (And hand the recipe over to my mom for a new twist on the classic Sunday roast dinner).
Mmmm... I cannot wait for left overs tonight. I might follow in my mom's footsteps and make some Au Jus and have french dip. An occasional Monday night dinner at the Kinnersley home.
Tri Tip Roast Supper
1 beef tri-tip roast (approximately 2 pounds)
1 teaspoon dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered
Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast.
Add oil to remaining herb paste and mix well.
Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and stir to coat evenly.
Place roast, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast in preheated 425°F oven for 35 to 40 minutes for rare to medium.
Remove roast when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140°F for rare and 160°F for medium.
While roast is standing, increase oven temperature to 475°F. Continue cooking vegetables 10 minutes or until tender and lightly browned.
Carve roast across the grain into thin slices. Serve with vegetables.
Makes 8 to 10 servings.
Tip: Tri-tip is also called bottom sirloin.
Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.
I found the following recipe and LOVED it. It didn't need marinating, which I obviously couldn't do at that point and I wanted to roast in the oven, not BBQ. It was perfect! I loved the rosemary and sweet potatoes the most, but the meat was very moist and didn't need gravy (which by my, or Kinnersley standards, is saying a lot!) I cut the potatoes and onions too small so some were overcooked (but hey I pulled this meal together -once I found it- in 10 minutes!)
The changes I made: I sprinkled more rosemary, salt and pepper over it. I cooked it for about 1 hour and perhaps 20 minutes. (I had Dave pull the tri tip out of the freezer at midnight and put it in the fridge so it actually still had some ice crystals on it so it took longer to cook. P.S. remember to close your freezer. oops! though that made dough for rolls a lot easier to raise.) I also used regular potatoes and only had one yellow onion. Wish I had more! I am excited to make this again soon. (And hand the recipe over to my mom for a new twist on the classic Sunday roast dinner).
Mmmm... I cannot wait for left overs tonight. I might follow in my mom's footsteps and make some Au Jus and have french dip. An occasional Monday night dinner at the Kinnersley home.
Tri Tip Roast Supper
1 beef tri-tip roast (approximately 2 pounds)
1 teaspoon dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered
Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast.
Add oil to remaining herb paste and mix well.
Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and stir to coat evenly.
Place roast, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast in preheated 425°F oven for 35 to 40 minutes for rare to medium.
Remove roast when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140°F for rare and 160°F for medium.
While roast is standing, increase oven temperature to 475°F. Continue cooking vegetables 10 minutes or until tender and lightly browned.
Carve roast across the grain into thin slices. Serve with vegetables.
Makes 8 to 10 servings.
Tip: Tri-tip is also called bottom sirloin.
Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.
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