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MOLASSES
AND HONEY COUNTRY STYLE PORK RIBS |
Prep Time: 10 Minutes
Cook Time: 1 Hour and
30 Minutes
Ready In: 1 Hour and
40 Minutes
Makes 6 servings
Ingredients:
4 pounds country style
pork ribs
1/3 cup lemon juice
1 tablespoon flour
1/2 cup molasses
1/2 cup honey
1/3 cup soy sauce
1/4 cup ground mustard
3 tablespoons Worcestershire sauce
4 drops hot pepper sauce (optional)
1/2 tsp. rosemary
Directions:
1. Pre-heat oven to 350
degrees F.
2. In a medium sized mixing bowl, combine thoroughly the lemon
juice, flour, molasses, honey, soy sauce, mustard, Worcestershire
sauce, hot pepper sauce (optional) and rosemary until well blended.
Set aside.
3. Place the country style pork ribs in a large shallow baking
dish and pour the mixture above pour over ribs, turning to coat.
4. Place a cover on the baking dish with the coated country style
pork ribs inside into the pre-heated oven and roast for 1 hour;
then uncover and roast for another 30 minutes, until ribs are
tender.
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Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready in: 35 Minutes
Makes 4 servings
Ingredients:
4 boneless pork chops
about 3/4 inch thick
2 teaspoons olive oil
1 teaspoon rosemary
1 red pepper
1 yellow pepper
1/2 cup of chicken broth
1 teaspoon thyme
3 tablespoons of balsamic vinegar
1 tablespoons cornstarch
2 tablespoons parsley
salt to taste
pepper to taste
Directions:
1. Cut the red and yellow
pepper into Julienne strips. Set aside.
2. Chop the parsley. Set aside.
3. Chicken Broth Mixture: In a small bowl combine the rosemary,
chicken broth, thyme balsamic vinegar, cornstarch, salt and pepper.
Set aside.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Place each pork on each side in hot oil; remove chops. Set
aside.
5. Add the peppers to skillet; cook and stir until crisp-tender.
6. Return the pork chops to the skillet. Cover tightly; cook
over low heat for 7 to 8 minutes then uncover and turn pork chops;
then cover and cook for another 7 to 8 minutes or until internal
pork temperature reaches 160 degrees F.or until chops are done.
7. Remove the pork chops to a serving platter; keep warm.
8. Keep the peppers in the skillet over to the side; then add
the chicken broth mixture from above skillet; cook over medium
heat, stirring constantly, until sauce thickens. Stir in parsley.
Stir peppers into sauce to coat.
9. Serve the pepper sauce over the pork chops.
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Prep Time: 20 Minutes
Cook Time: 2 Hours
Ready in: 2 Hours and
20 Minutes
Makes 6 to 8 servings
Ingredients:
3 lb. beef eye round
1 Tbsp. olive oil
1 tsp. dried thyme leaves
1/2 cup Burgundy wine
3 large cloves garlic, crushed
1 and 1/2 cups baby carrots
1 cup frozen whole pearl onions
1/2 tsp. salt
1/2 tsp. pepper
1 can (13-3/4 ounces) beef broth
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 package (8 ounces) frozen peas
Directions:
1. Cut eye round roast
into 1 inch pieces.
2. In Dutch oven, heat oil over
medium-high heat until hot. Add beef (half at a time) and brown
evenly, stirring occasionally. Pour off drippings. Season with
thyme, salt and pepper. Stir in broth, wine and garlic. Bring
to a boil reduce heat to low. Cover tightly and simmer 1 and
1/2 hours.
3. Add carrots and onions. Cover
and continue cooking 35 to 40 minutes or until beef and vegetables
are tender.
4. Bring beef stew to a boil
over medium-high heat. Add cornstarch mixture cook and stir 1
minute. Stir in sugar snap peas.
5. Reduce heat to medium and
cook 3 to 4 minutes or until peas are heated through.
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|
SEASONED
BONELESS CHICKEN BREASTS |
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Makes 2-3 servings
Ingredients:
2 lbs boneless skinless
chicken breasts
1/3 cup olive oil
1/4 cup lemon juice
1 tsp. salt
1/4 tsp. ground pepper
3 cloves garlic, finely chopped
1 tsp. thyme
1 tsp. oregano
1 tsp. rosemary
1 tsp. basil
Directions:
1. Preheat broiler.
2. In a small mixing bowl, combine
the olive oil, salt, peeper, lemon juice, garlic, thyme, oregano,
rosemary, and basil.
3. Place the chicken breasts
on a broiling pan and broil chicken, turning occasionally and
basting with the mixture above mixture for 15 minutes or until
meat thermometer inserted in center registers 170°F. Note:
Do not baste during the last 5 minutes of broiling.
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for this recipe page. |