Ribs: Chinese Spareribs

3 tablespoons hoisin sauce1 tablespoon ketchup1 tablespoon honey1 tablespoon soy sauce1 tablespoon sake1 teaspoon rice vinegar1 teaspoon lemon juice1 teaspoon grated fresh ginger1/2 teaspoon grated fresh garlic1/4 teaspoon Chinese five-spice powder1 pound pork spareribsIn a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade. Amount Per Serving  Calories: 504 | Total Fat: 31g | Cholesterol: 121mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 504

Total Fat: 31gCholesterol: 121mgSodium: 1015mgTotal Carbs: 23g    Dietary Fiber: 0.8gProtein: 30.4g VIEW DETAILED NUTRITION
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Pesto Recipes: Easy Fusili with Tomato Pesto Sauce

3 tablespoons extra virgin olive oil2 cloves garlic, peeled and chopped1 (14.5 ounce) can diced tomatoes, drained14 ounces fusilli (spiral) pastasalt and pepper to taste3 tablespoons pesto3 tablespoons freshly grated Parmesan cheese3 tablespoons fresh basil leaves for garnishHeat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately. Amount Per Serving  Calories: 360 | Total Fat: 12.5g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Easy Fusili with Tomato Pesto Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 360

Total Fat: 12.5gCholesterol: 5mgSodium: 208mgTotal Carbs: 50.8g    Dietary Fiber: 3gProtein: 11.7g VIEW DETAILED NUTRITION
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Casserole Recipes: Potato Potluck Dish

2 pounds potatoes, diced2 teaspoons onion powder2 teaspoons minced garlic2 cups sour cream2 1/2 cups condensed cream of mushroom soup2 cups shredded Cheddar cheese2/3 cup shredded mozzarella cheeseBring a large saucepan of salted water to a boil. Place potatoes in the saucepan and cook until tender but firm, about 15 minutes. Drain and cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, mix the potatoes, onion powder, minced garlic, sour cream, cream of mushroom soup and Cheddar cheese. Pour into the baking dish. Sprinkle with mozzarella cheese. Bake in the preheated oven 45 minutes, or until browned and bubbly. Amount Per Serving  Calories: 139 | Total Fat: 9.2g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 139

Total Fat: 9.2gCholesterol: 20mgSodium: 259mgTotal Carbs: 9.6g    Dietary Fiber: 0.8gProtein: 4.9g VIEW DETAILED NUTRITION
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Roast: Roast Beef and Avocado Wraps

1 (4 ounce) package cream cheese, softened1 teaspoon ground cumin1 clove garlic, minced1/8 teaspoon dried red pepper flakes6 tomato and oregano tortillas6 lettuce leaves - rinsed and dried12 slices deli sliced roast beef1 avocado, cubed1 tomato, seeded and chopped1 cup shredded Colby-Monterey Jack cheeseMix the cream cheese, cumin, garlic, and chili flakes in a bowl until well blended. Spread a thin layer of the cream cheese mixture over each tortilla, dividing evenly. Place a lettuce leaf on each tortilla, and top with two roast beef slices. Sprinkle evenly with avocado, tomatoes, and cheese. Starting at one end, gently roll up each tortilla into a tight tube. Slice in half diagonally and place two pieces on 6 serving plates. Amount Per Serving  Calories: 533 | Total Fat: 26.6g | Cholesterol: 70mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 533

Total Fat: 26.6gCholesterol: 70mgSodium: 1388mgTotal Carbs: 48.4g    Dietary Fiber: 4.7gProtein: 26.1g VIEW DETAILED NUTRITION
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Stir Fry: Stir-Fried Shrimp with Snow Peas and Ginger

1 tablespoon salt2 cups cold water1 pound shrimp, peeled and deveined1/3 cup chicken broth2 teaspoons rice wine1 1/2 teaspoons soy sauce1 1/2 teaspoons cornstarch3/4 teaspoon sugar1/8 teaspoon ground white pepper1 tablespoon vegetable oil2 tablespoons minced garlic1 teaspoon minced fresh ginger root2 teaspoons vegetable oil6 ounces snow peas, strings removed2 tablespoons chopped fresh chives1/4 teaspoon saltIn a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels. In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more. Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately. Amount Per Serving  Calories: 207 | Total Fat: 7.8g | Cholesterol: 173mg Powered by ESHA Nutrient Database

Stir-Fried Shrimp with Snow Peas and Ginger

Servings Per Recipe: 4

Amount Per Serving

Calories: 207

Total Fat: 7.8gCholesterol: 173mgSodium: 2172mgTotal Carbs: 7.8g    Dietary Fiber: 1.3gProtein: 24.7g VIEW DETAILED NUTRITION
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Main Dish Salads: Gourmet Cucumber Chicken Salad

2 (10 ounce) cans chicken chunks, drained1 cup seedless green grapes, halved1/2 cup chopped pecans1/2 cup chopped celery1 (11 ounce) can mandarin oranges, drained3/4 cup creamy cucumber salad dressingIn a salad bowl combine the chicken, grapes, pecans/almonds, celery, oranges and salad dressing. Toss to coat and serve! Amount Per Serving  Calories: 334 | Total Fat: 19.4g | Cholesterol: 58mg Powered by ESHA Nutrient Database

Gourmet Cucumber Chicken Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 334

Total Fat: 19.4gCholesterol: 58mgSodium: 992mgTotal Carbs: 16.2g    Dietary Fiber: 1.7gProtein: 21.4g VIEW DETAILED NUTRITION
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Roast: Restaurant-Style Prime Rib Roast

1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)3/4 cup all-purpose flour2 teaspoons freshly ground black pepper2 teaspoons salt2 teaspoons paprika1 teaspoon onion powder1/2 teaspoon garlic powder1/4 teaspoon celery seedRemove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast. Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil. Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture. Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done. When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing. Amount Per Serving  Calories: 870 | Total Fat: 73.4g | Cholesterol: 171mg Powered by ESHA Nutrient Database

Restaurant-Style Prime Rib Roast

Servings Per Recipe: 14

Amount Per Serving

Calories: 870

Total Fat: 73.4gCholesterol: 171mgSodium: 458mgTotal Carbs: 5.7g    Dietary Fiber: 0.4gProtein: 43.5g VIEW DETAILED NUTRITION
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Pesto Recipes: Pesto Pepper Tortellini

19 ounces cheese tortellini1/2 cup julienned red bell pepper3 cloves garlic, minced1/2 cup butter2 cups heavy whipping cream1/4 cup ground walnuts2 teaspoons dried basil1 tablespoon thinly sliced green onionPrepare tortellini according to package directions. Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through. Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish. Amount Per Serving  Calories: 947 | Total Fat: 78.7g | Cholesterol: 255mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 947

Total Fat: 78.7gCholesterol: 255mgSodium: 543mgTotal Carbs: 47.6g    Dietary Fiber: 3gProtein: 17.3g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Hungarian Goulash II

2 pounds beef chuck roast, cubed1 large onion, diced1/2 cup ketchup2 tablespoons Worcestershire sauce1 tablespoon brown sugar2 teaspoons salt2 teaspoons Hungarian sweet paprika1/2 teaspoon dry mustard1 1/4 cups water, divided1/4 cup all-purpose flourPlace beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions. Cover, and cook on Low for 9 to 10 hours, or until meat is tender. Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens. Amount Per Serving  Calories: 282 | Total Fat: 15.8g | Cholesterol: 69mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 282

Total Fat: 15.8gCholesterol: 69mgSodium: 1098mgTotal Carbs: 15.3g    Dietary Fiber: 0.8gProtein: 19.3g VIEW DETAILED NUTRITION
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Deep Fried: Telur Balado (Spicy Chile Sauce with Eggs)

1 cup vegetable oil for frying6 hard-boiled eggs, shells removed6 red chile peppers, seeded and chopped4 cloves garlic4 medium shallots2 tomatoes, quartered1 teaspoon shrimp paste1 1/2 tablespoons peanut oil1 tablespoon vegetable oil1 teaspoon white vinegar1 teaspoon white sugarsalt and pepper to tasteHeat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes. Amount Per Serving  Calories: 237 | Total Fat: 17.3g | Cholesterol: 229mg Powered by ESHA Nutrient Database

Telur Balado (Spicy Chile Sauce with Eggs)

Servings Per Recipe: 6

Amount Per Serving

Calories: 237

Total Fat: 17.3gCholesterol: 229mgSodium: 178mgTotal Carbs: 13.1g    Dietary Fiber: 1.4gProtein: 9.1g VIEW DETAILED NUTRITION
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Main Dish Salads: Amy's Sensational Summer Salad

3 (6 ounce) skinless, boneless chicken breast halves1 cup Italian-style salad dressing1 Granny Smith apple, cored and diced2 tablespoons lemon juice1 head romaine lettuce, chopped1 avocado, diced4 ounces feta cheese, crumbled1 1/2 cups diced fresh strawberries1 cup dried cranberries3/4 cup balsamic vinaigrette, or to tastePlace the chicken breasts and Italian dressing into a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F (74 degrees C), about 3 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice. Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately. Amount Per Serving  Calories: 496 | Total Fat: 31.4g | Cholesterol: 65mg Powered by ESHA Nutrient Database

Amy's Sensational Summer Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 496

Total Fat: 31.4gCholesterol: 65mgSodium: 1258mgTotal Carbs: 35.5g    Dietary Fiber: 5.7gProtein: 22.2g VIEW DETAILED NUTRITION
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Ribs: Steve's Bodacious Barbecue Ribs

2 tablespoons paprika1 teaspoon cayenne pepper1 teaspoon garlic powder1 teaspoon onion powder1 tablespoon salt1 teaspoon ground black pepper2 teaspoons ground cumin1 1/2 tablespoons brown sugar1/4 teaspoon ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg5 pounds pork spareribs2 pounds hickory wood chips, soakedIn a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking. Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C). Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving. Amount Per Serving  Calories: 384 | Total Fat: 29.7g | Cholesterol: 117mg Powered by ESHA Nutrient Database

Steve's Bodacious Barbecue Ribs

Servings Per Recipe: 10

Amount Per Serving

Calories: 384

Total Fat: 29.7gCholesterol: 117mgSodium: 800mgTotal Carbs: 3.6g    Dietary Fiber: 0.7gProtein: 24.5g VIEW DETAILED NUTRITION
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Sandwiches: Ham Bagels With Honey Mustard Cream Cheese

1/2 cup whipped cream cheese2 tablespoons Dijon mustard1 tablespoon honey4 bagels, split8 slices deli-style hamMix the cream cheese, mustard, and honey in a small bowl. Spread cream cheese mixture over cut sides of 4 bagel halves. Top evenly with ham. Sandwich with the remaining bagel halves. Amount Per Serving  Calories: 331 | Total Fat: 7.7g | Cholesterol: 21mg Powered by ESHA Nutrient Database

Ham Bagels With Honey Mustard Cream Cheese

Servings Per Recipe: 4

Amount Per Serving

Calories: 331

Total Fat: 7.7gCholesterol: 21mgSodium: 757mgTotal Carbs: 54.5g    Dietary Fiber: 2.1gProtein: 10.4g VIEW DETAILED NUTRITION
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