Marlene

Easy Crockpot Ribs An easy way to have supper ready when you get home. Ribs are fall off the bone tender. 1 onion, sliced 1 16 oz bottle honey garlic BBQ sauce 2 lb pork side ribs Broil ribs until browned. Slice into serving size pieces. Place sliced onion in bottom of crockpot. Brush each piece of rib with a little bbq sauce and layer ribs in crockpot. Pour the rest of the sauce over ribs. Cover and cook on low 8-10 hours or on high 4-6 hours. Keywords: Main Dish, Easy, Pork, American, Crock Pot ( RG172 )

Pepperoni Pizza Dip 8 oz cream cheese, softened 1/2 c sour cream 1/8 tsp dried oregano 1/8 tsp garlic powder 1/8 tsp cayenne pepper 1/2 c pizza sauce 3/4 c chopped green pepper 10 pepperoni slices, quartered 1/4 c sliced green onions 1/4 c shredded mozzarella cheese In a mixing bowl, combine the first five ingredients. Spread into an ungreased 9 in pie plate. Cover with pizza sauce and top with green peppers, pepperoni and onions. Bake at 350 for 10 minutes. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Serve with bread sticks or toasted bread rounds Keywords: Appetizer, Easy, Condiment, Italian ( RG171 )

This is probably sacrilege, but we usually give those leftovers to our cats.

They did?!

ToH also publishes every other month not montly. Quick Cooking publishes in the other months.

Shepherd's Pie with Rice Topping A new twist on an old favourite. Can be made the night before. 2 T vegetable oil 2 carrots, diced 1 onion, chopped 1 lb ground sirloin 2/3 c beef broth 1 T tomato paste 1 T worchestershire 3/4 c peas pepper to taste Topping 3 c rice, cooked 1 egg, beaten 1 c shredded cheese 2/3 c sour cream In skillet, heat oil over medium heat. Cook carrots, beef and onion. Drain fat. Stir in stock, tomato paste, worchestershire sauce, and pepper. cook 5 minutes, stirring occassionally. Add peas, cook 1 minute longer. Spread evenly in Pyrex dish. Stir together rice, egg, cheese and sour cream. Spread evenly over meat. Broil 7 minutes until heated through and top is golden brown. If making the night before, prepare as above except for broiling. Refrigerate. Preheat oven to 325. Bake for 20 minutes, then broil for last 5 minutes. Keywords: Main Dish, Dinner, Easy, Carribean ( RG153 )

I don't do math I keep telling everyone that's why I married an accountant. Besides, I figure the leftovers from that size would be enough for me!

yes, to the best of my knowledge, 7 ribs is the max! I can't imagine the size of oven you'd need for a 507 rib roast! You could invite the whole country for dinner.

I second this one. We always ask the butcher to do this to our roasts. I think Steve actually means 5-7 ribs, which is a very nice size roast. High heat for 20 minutes, then 15-18 mins per pound at 325. I'll cook a prime rib probably once a week. edited to add: I've also found that if I stand the roast on one end to roast, one end gets med well to well for those who like it that way, while the rest is nicely med rare to rare in the middle.

Who us? Hey Suvir. Yes we are working on a recipe database. Vengroff has done some amazing work. It's not quite ready yet though, so we aren't talking about it much. But it's going to be pretty cool. Hope things are well with you and your family. We miss your wisdom and beautiful writing! God bless.

not at all dear. you'll still want a nice caramelized outside. start with a nice hot pan, place in pork and put in the oven. keep turning it to color evenly. still confused? Got it!

sorry Marlene, this lock in juices thing isn't true. Heston Blumenthal gave a good explanation here. If you want more information read Harold McGee's On Food and Cooking I'm so confused... Well that throws my suggestion out the window. Disregard and carry on!

Dusting with flour should not be needed. If you're going to brown them, I'd sear them quickly on high, to lock in juices, otherwise, they'll just cook on the stovetop, then overcooked once they're in the oven. For bone in 1 in thick chops, I'm thinking about 30-40 minutes at 325 more or less.

They aren't ready yet....

Thanks, Marlene - now I can face my day knowing that one strip of wallpaper is hung upside down, I'm now short at least one single roll and it will take at least two weeks to get it! Onwards and upwards - more trim to paint, more tape to apply, more dust to settle. Better you than me! I'm fairly hopeless at that stuff. I'm off towatch my son's skating, then resting my shoulder from it's latest cortisone shot which means no cooking today guess I'll just have to spend some time testing vengroff's latest additions to the database.

That's true, but one can at least get a "sense" of what the dish is supposed to look like. There are a couple of weird sections in the mag, including the one you mentioned, and i'd agree, it's "kuntry" cooking.

When Black and Decker was making the Kitchen Tools brand, they had a great blender that came with both a glass jar and a metal one. I still have that one on my bar downstairs. My current blender is a Cusinart combination blender/food processor. I haven't had any problems with it, and it generally blends quite well.

I'd think this might be a good one for a Crockpot/slow-cooker. It's particularly valuable for things like this that have a high sugar content and therefore a high "stickability" quotient, but require long cooking periods. That's an interesting idea Jaymes. Must try it. I'm not sure though that it would "boil down" in a slow cooker, but then I've not used my slow cooker for rice. Oh boy an experiment. And I can do this one without a kitchen!

I am feeling terribly guilty about not holding up my end on this thread but we are in the middle of decorating and renovating and just putting any meal on the table is an accomplishment. Does entering some of Suvir's recipes on the alpha test site count? Hope all is going well with you, Suvir and with your father! Anna N Anna, you beat me to it. I was going to say, you are holding up for Suvir nicely by entering his recipes on the alpha site. They look great.

I subscribe to both Taste of Home and Quick Cooking. For the most part, these recipes are for the average cook, certainly not for an expert who might view them as being simplistic. Generally speaking, the recipes are not complicated. The pros for the mag are no advertising, and they have pictures of every dish which is nice. I've gotten a ton of great tasting recipes from them including a wonderful Sesame Pork Tenderloin. The quick cooking magazine is really full of helpful recipes for cooks on the run, aimed mostly at working moms. edited to add: they also have a discussion board on their website for cooks to share recipes and ask questions.

The How to Be A Canadian is one of the funniest books I've ever read. Most of us here in Canada actually pronounce it Newfundland. Kinda like Torona intstead of Toronto. We slur a little bit up here. I have actually tasted screech. It is some of the most potent stuff I've ever had. Woke up on my brother's couch at 3:00 am with no idea how I got there. (after two drinks of this stuff).

I'm pretty sure that Newfoundland was where Canadians first learned to say "eh". Lots of Irish settlers in Newfoundland, so some of those words and dishes probably have origins there.

I need rcpes that stand up to 7 days in packaging. Wow 7 days, my recipes are all free of preservatives etc. the breads really need to be eaten within a day or so but i will look around my recipes and see what looks good. SC

I never thought of having the dw hooked up in the basesment. Hmmm. Good idea. Hubby thought we might have the stove hooked up down there too. Nothing like going up and down the stairs with a bubbling casserole or a load of dirty dishes. Trying not to trip over the three cats who consider the basement stairs their own personal bed. May be worth it though. BBQ absolutely if we can get through the kitchen to the back door!

Yes, I looked for that thread, but perhaps it was gone in when OTC was deleted. Anyway, thanks for the tips. They will certainly come in handy. Your new kitchen sounds lovely. I can't wait until mine is done. It's been several months in the planning, and since it's a floor to ceiling reno, I would never do it myself, but I really admire you for tackling it! We're replacing the tile in the kitchen and sunroom with hardwood, taking out the california ceiling and putting in potlights, all new cherry cabinets with granite, and and island ending in a breakfast bar. One wall will have a panty for food and a pantry for all of my small appliances as well as the pull out bar and pull out spice rack. And wonder of wonders two convection ovens, and a thermador cooktop. I just keep telling myself it will all be worth it!