a few times in the last several days,
I decided it was time to cook again.
FRIDAY NIGHT MENU
Kung Pao Country Ribs
Devil's Food Chocolate Cookies
Ice Cream Sandwiches
Blue Belle Homemade Vanilla
KUNG PAO RIBS
5 lbs. country style pork ribs -- I used the boneless kind
2 packets Kung Pao seasoning
1 largest can of crushed, diced tomatoes
In pan with about 3 Tablespoons canola oil, sear the ribs for about 3-4 mins. on each side.
Layer ribs into crock pot. Sprinkle seasoning over, then pour can of tomatoes over all.
Cook on high for about 1 hour, then turn to low for the next 7 hours.
The tomatoes and seasoning makes a delicious marinade/gravy that would be good over rice.
1 bag broccoli coleslaw
2 packages Ramen noodles - Oriental seasoning
1 cup sunflower seeds, unsalted
1 cup slivered almonds, unsalted
3/4 cup canola or veggie oil
1/4 cup white vinegar - rice wine vinegar works nicely too
1/3 cup sugar
Both packets of seasoning from the noodles
Literally throw it all in a mixing bowl and mix it up.
DEVIL'S FOOD COOKIES
1 devil's food cake mix
1 1/2 cups white or milk chocolate chips
1/2 cup vegetable or canola oil
1 tsp. vanilla
Mix all ingredients except powdered sugar. Roll into balls, flatten a bit on a Pam sprayed pan. Bake for 8-12 mins. at 375. When cooled a bit, dust with powdered sugar.
Oh, yes --- these work super good with Blue Belle Homemade Vanilla if you want to make ice cream sandwiches.
I know everyone has their favorite method for baking potatoes. I usually microwave them.
Tonight, I did it Alton Brown's (Food Network star) way and I gotta say ---- WOW!! soooo gooooood!!!
After scrubbing the potatoes, dry thoroughly with paper towel, then oil them with
vegetable/canola oil. Roll each potato in coarse grain salt. I love Kosher salt because it has a flaky texture and works very well for this. Then - with a knife, poke 2 or 3 small holes in the top side of the potato.
I then placed the potatoes in a 9 by 13 pan and into a 375 oven for almost 2 hrs. (or until you can pierce easily with a knife or fork)
Well, that's it for Friday night food fest at the Rosser's.
Bon Apetite ~