Household Recipes

Here is a great oven recipe for Chinese pork ribs:

List of ingredients:

5 lb of pork spare ribs.
1 1/2 teaspoons of salt.
1 beef bouillon cube.
3/4 cup of water, boiling.
1 teaspoon of cooking oil.
1 can of pineapple, crushed, undrained.
1/4 cup of dark brown sugar, firmly packed.
1 teaspoon of onion powder.
1/4 teaspoon of garlic powder.
2 tablespoons of Worcestershire sauce.
2 tablespoons of cornstarch.
1/4 cup of water, cold.

Directions:

Cut the pork ribs to form individual portions, then sprinkle with 1 teaspoon of salt.

Place the ribs on a rack in a shallow baking pan and bake in preheated 375F oven for 1 hour 45 minutes or until almost tender. Drain off fat.

While the ribs are in the oven, dissolve the beef bouillon cube in boiling water in a medium-size saucepan.

Add the cooking oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt, then bring to a boil.

Reduce heat and simmer, uncovered, for 5 minutes.

In a small bowl, combine the cornstarch with the cold water, then stir into the sauce mixture. Cook and stir until thickened.

Spoon sauce over drained, baked ribs.

Increase oven temperature to 425F. Bake for 30 minutes or until glazed nicely.

Source: Pork Ribs Recipes.

List of ingredients:

1 cup of sliced onions.
1/2 cup of sliced green bell pepper.
1 clove garlic, minced.
2 tablespoons of butter.
6 medium eggs.
1/3 cup of half and half.
1/2 teaspoon of basil.
1/2 teaspoon of lemon pepper seasoning.
1 cup of frozen broccoli, cooked, drained.
1 cup of shredded Monterey Jack cheese.
1/3 cup of grated Parmesan cheese.

Method:

Preheat your oven to 425F.

Generously butter a 2 quart shallow casserole or 4 individual baking dishes.

In a large skillet over medium-low heat, sauté the sliced onions, bell pepper and garlic in the butter until tender; cook slightly.

In a large bowl, beat the eggs, half and half, basil and lemon pepper seasoning until combined.

Stir in the onion-pepper mixture and broccoli.

Pour into prepared casserole.

Sprinkle with the shredded Monterey Jack and grated Parmesan.

Bake for 20 minutes or until mixture is set (top will remain moist).

Allow to stand for 5 minutes before serving.

Source: Broccoli Recipes.

List of ingredients needed:

1 tablespoon of fermented black beans.
1 lb of bitter melon.
1/2 lb of lean beef.
2 teaspoons of cornstarch.
2 teaspoons of soy sauce.
1/4 teaspoon of salt.
Pinch of sugar.
2 tablespoons of water.
1 tablespoon of cornstarch.
1 clove garlic.
1 1/2 tablespoon of cooking oil.
1/4 teaspoon of salt.
1 1/2 tablespoon of cooking oil.
1/2 cup of stock.

Cookery method:

Soak the fermented black beans.

Slice the bitter melon in half lengthwise. Scoop out the seeds; then cut into quarter-inch slices. Parboil 2 to 3 minutes.

Thinly slice the beef against the grain. Combine the 2 teaspoons of cornstarch, soy sauce, salt and sugar. Add to beef and toss to coat.

Blend the water and the 1 tablespoon of cornstarch to a paste. Drain the soaked black beans. Mince the garlic and mash with the beans.

Heat 1 1/2 tablespoons of cooking oil. Add the remaining salt, then beef. Stir-fry for 2 minutes or until the beef loses its redness. Remove from pan.

Heat the remaining 1 1/2 tablespoons of oil. Add the black bean mixture and stir-fry a few times. Add the bitter melon and stir-fry for about 1 minute to heat and coat with oil.

Stir in the stock and heat quickly. Cook, covered, for 2 minutes, over medium heat.

Return beef and stir-fry gently to reheat and blend flavors. Stir in the cornstarch paste to thicken.

Serve immediately.

Source: Melon Recipes.