Polynesian Pork Ribs

INGREDIENTS

Ribs

2

 lb boneless country-style pork loin ribs

1

 clove garlic, finely chopped

1

 small onion, sliced

1

 can (8 oz) crushed pineapple in juice, undrained

Sauce

3/4

 cup ketchup

3

 tablespoons packed brown sugar

3

 tablespoons hoisin sauce

1

 teaspoon grated gingerroot

 Hot cooked rice, if desired

DIRECTIONS

1Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice.2Cover; cook on Low heat setting 8 to 10 hours.3About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.If you don't have fresh gingerroot on hand, use 1/4 teaspoon of ground ginger instead.

Barbecued Chinese Chicken Lettuce Wraps on the Food Network

Barbecued Chinese Chicken Lettuce Wraps on the Food Network

• 2 cups, 4 handfuls, fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
• 2 tablespoons light colored oil, such as vegetable oil or peanut oil
• Coarse salt and coarse black pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped or grated, optional
• 1 orange, zested
• 1/2 red bell pepper, diced small
• 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
• 3 scallions, chopped
• 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
• 1/2 large head iceberg lettuce, core removed, head quartered
• Wedges of navel orange -- platter garnish

Directions

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Asian Coleslaw

Asian Coleslaw

1/3

cup orange marmalade

1/4

cup rice vinegar or white wine vinegar

1

tablespoon sugar

1

tablespoon sesame oil

1 1/2

teaspoons grated gingerroot

1

teaspoon salt

1

bag (16 oz) coleslaw mix (shredded cabbage and carrots)

4

medium green onions, chopped (1/4 cup)

1. In large bowl, mix all ingredients except coleslaw mix and onions until well blended. Stir in coleslaw mix and onions.
2. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours.

Makes 8 servings

Substitution

If you don't have a bag of coleslaw mix, you can use 7 cups shredded cabbage and 2 shredded carrots instead.

http://www.eatbetteramerica.com/recipes/asian-coleslaw/c82f6b44-d530-40e6-b0d1-86383b30f496?WT.dcsvid=NzI5NjMwODUyNAS2&rvrin=D57C5236-E96C-4C76-BB36-109291E1FCAF&WT.mc_id=Newsletter_EBA_2012_05_16_Subject%20Line%20Test%20Winner&nicreatID2=Newsletter_EBA_2012_05_16_Subject%20Line%20Test%20Winner 

How to Make Brown Sugar

How to Make Brown Sugar

Print this Recipe!

1 cup granulated cane sugar

1 Tablespoon unsulfured molasses

In a medium sized bowl, mix together the sugar and molasses.  It’s that easy.  There’s a part in this process where the molasses is super gunky and clumpy.  You’ll think to yourself:  Joy, you were wrong… this is coming out all wrong.  Don’t worry.  keep mixing it all together.  It will even itself out.   Work it until completely incorporated and no big molasses globs remain.  For dark brown sugar, add another tablespoon of molasses.  Use as you would in your favorite cake and cookie recipes.  Store in an airtight container or in a ziplock bag with the air pressed out.  Dang that’s easy!

Video: Classic Hash Browns - Allrecipes.com

I like my eggs on top of my hash browns too.
Video: Classic Hash Browns - Allrecipes.com

Cooking a thick steak

how to cook a thick cut steak


brink the steak to room temp.  I think the perfect steak is seasoned simply with extra virgin olive oil, salt and pepper.  It needs nothing else.  Pat the steak dry with a paper towel before you season it.


Brown one side of the steak, the presentation side, for about about 5 minutes until it's golden brown, then flip it over and finish it off in a 425 degree oven. Around 5 minutes. 
A cast iron skillet works great for this. Let stand tented in tin foil for 5 minutes before cutting.


I like my steak done to medium well but here is what the internal temp should be for your perfect streak.

Rare Medium-rare Medium Medium-well Well done

120° - 125° 130° - 135° 140° - 145° 150° - 155° 160° and above

Roasted Cauliflower with Garlic and Parmesan

Roasted Cauliflower with Garlic and Parmesan

2 tablespoons minced garlic 3 tablespoons olive oil 1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese salt and black pepper to taste 1 tablespoon chopped fresh parsley

1.	Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2.	Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3.	Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=54675&origin=detail&&Servings=6

Lamb Cupcakes

20 min. prep time 3:40 total time 24 cupcakes Cupcakes 1 (18.25-ounce) package white cake mix 1 cup milk 1/2 cup Land O Lakes® Butter, softened 3 Land O Lakes® All-Natural Eggs 2 tablespoons freshly squeezed orange juice 2 teaspoons freshly grated orange zest 1 (1.5-ounce) bottle flower-shaped cake sprinkles Frosting 1 1/2 cups Land O Lakes® Butter, softened 2 cups powdered sugar 2 teaspoons vanilla 2 (7-ounce) jars marshmallow crème Decorations 1 (10.5-ounce) package miniature marshmallows Gumdrops Decorator candy eyes Licorice pieces or licorice nibs Lollipops Decorator sugars, jimmies, sprinkles and/or edible glitter Green taffy candy Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside. Combine all cupcake ingredients except sprinkles in large bowl; beat on low speed until combined. Increase speed to medium; beat until well mixed. Stir in sprinkles. Divide batter evenly among paper liners. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire cooling rack. Cool completely. Combine 1 1/2 cups butter, powdered sugar and vanilla in large bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Set aside. Lamb Cupcakes: To create lamb faces, flatten black gumdrops to 1/4-inch thickness, using palm of hand. Poke holes into gumdrops for nostrils. Attach candy eyes and licorice pieces for ears, using frosting to adhere. Set aside. Frost cupcakes, creating mound of frosting in center. Attach 1 lamb face on front 1/3 of each cupcake. Place miniature marshmallows onto cupcakes, pressing into frosting to adhere. Attach licorice pieces or licorice nibs for tails. Flower Cupcakes: Decorate lollipops as flowers. Slice colorful gumdrops and attach onto lollipop using frosting as shown. Frost cupcakes, creating mound of frosting on top of each cupcake. Roll frosted cupcake tops in green sprinkles, jimmies, decorator sugar and/or edible glitter. Shape leaves out of green taffy candy. Wrap green taffy candy around stem of lollipop; push stem into cupcake. http://www.landolakes.com/recipe/3445/lamb-flower-orange-cupcakes