Wednesday, October 21, 2015

Fried Rice

Fried Rice

4 c. cooked white rice
2 tbsp. oil
Piece of fresh chopped ginger
1 clove garlic, chopped
Soy sauce to taste
1 c. bean sprouts
1 beaten egg, fried separately and cut into strips
1 sliced onion
1 can drain water chestnuts
Add any meat desired (chopped pork, shrimp, chicken, etc.)
Add any vegetable desired (frozen peas, peapods, broccoli)

Heat oil until hot and quickly brown ginger, onion and garlic. Add rice and 2 teaspoons soy sauce and quickly fry. The rice will change color to brown; then add meat, egg, bean sprouts, chopped water chestnuts and any desired vegetables. Cook another minute. Add soy sauce to taste with 1/2 teaspoon sugar. Fry again and serve.

Amazing Whiskey Grilled Baby Back Ribs

Amazing Whiskey Grilled Baby Back Ribs

2 (2 pound) slabs baby back pork ribs
Coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey             
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

1.            Preheat oven to 300 degree F (150 degrees C).
2.            Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3.            Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4.            Preheat an outdoor grill for high heat.

5.            Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Down Home Macaroni & Cheese

Down-Home Macaroni & Cheese

1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup flour
1 cup milk
1/2 lb.  (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked, drained
1/2 cup Shredded Cheddar Cheese
6 RITZ Crackers, crushed

HEAT oven to 350°F. Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

BAKE 20 min. or until heated through.