Archive for May, 2017

Classic Barbecued Spareribs

Recipe

1 May

Title: CLASSIC BARBECUED SPARERIBS
Categories: Pork, Appetizers, Chinese
Yield: 8 servings

2 lb Spareribs, in one piece
(have the butcher trim the
Fat and discard the
Breastbone)
4 c Plum sauce

————————-MARINADE————————-
4 tb Chicken broth
1/4 c Soy sauce
3 tb Honey or corn syrup
3 tb Hoisin sauce
2 tb Wine vinegar
2 tb Dry sherry or
Shaoshing wine
1 ts Sugar
2 cl (medium) garlic,
Chopped fine
1/2 ts Cinnamon
pn (tiny) 5-spice powder
(optional)

———————–DIPPING SAUCE———————–
Plum sauce
Scallion, chopped

Preheat the oven 10 375 degree F. Trim any excess fat
from the ribs and place them in a long shallow dish.
In a mixing bowl, combine the marinade ingredients; if
you are using 5-spice powder, add it to the mixture by
putting it through a tea strainer so it spreads out
over the mixture. Mix well, and pour over the ribs and
leave for 3 hours at room temperature or about 6 hours
in the refrigerator. Baste the ribs every hours or
so, turning them over. TO ROAST THE RIBS: Remove the
ribs from the marinade. Add the 1/4 cup plum sauce to
the marinade; reserve it for basting. Hook metal
drapery hooks through both ends of each rack of ribs,
at the top, and hang each one as if you were hanging a
hammock, suspended from the bars of one of the oven
racks. Set the oven rack in the highest position in
the oven. On the floor of the oven or on another oven
rack set at the lowest position in the oven, place a
baking pan half filled with water, to collect
drippings and prevent smoking. You may want to line
the baking pan with aluminum foil before putting the
water in, to make it easier to clean. Roast the
spareribs for 45 minutes in the preheated oven. Then
baste them with the reserved basting sauce, using a
small pastery brush and carefully pulling out the oven
rack to facilitate the basting process. Turn the oven
up to 450 degrees F and roast for another 15 minutes.
By this time the spareribs should be a rich golden
brown with crisp edges. Baste again, then take them
out of the oven. Place the ribs on a cutting board
and remove the drapery hooks. Separate the individual
ribs with a cleaver or sharp knife. Serve at room
temperature, with dipping sauce. Makes 6 to 8
appetizer servings. NOTE: You will need about 12
drapery hooks. Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981

—–

Filed under: Soups, Vegetables, Vegetarian

Horseradish Biscuits

Recipe

1 May

Horseradish Biscuits

Recipe By : Judy McCann
Serving Size : 1 Preparation Time :0:00
Categories : Bisquick Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick baking mix
2/3 cup milk
1/3 cup prepared horseradish — well drained
1 tablespoon Italian seasonings
1 teaspoon onion powder
1/3 cup grated Parmesan cheese

Heat the oven to 450 degrees F. Mix all of the above ingredients together
and drop by spoonfuls onto a greased cookie sheet. Bake about 10-12 minutes
until brown. Good with Apple-Horseradish Jelly!
by Judy McCann

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Filed under: Breads

Green Beans With Mushrooms And Cherry Tomatoes

Recipe

1 May

GREEN BEANS WITH MUSHROOMS AND CHERRY TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh green beans, washed
-and trimmed
1 md Onion, finely chopped
2 ts Fresh garlic, chopped
1 t Olive oil*
1 c Fresh sliced mushrooms
1 c Cherry tomatoes, halved

Steam green beans until tender. Drain and set aside. Saute onion and
garlic in a medium skillet coated with olive oil, until tender. About 2-3
minutes. Add mushrooms and saute until tender. Stir in green beans and
tomotoes until heated.

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Filed under: Celebrity, Cookies

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Archive for May, 2017

Classic Barbecued Spareribs

Horseradish Biscuits

Green Beans With Mushrooms And Cherry Tomatoes

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