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Thursday, March 20, 2014

mijtest

mijtest

Dak Bulgogi (Korean Chicken Bulgogi)

Posted: 19 Mar 2014 04:30 PM PDT

This is a very easy recipe and one that I love to make. Bulgogi means fire meat in Korean and is traditionally cooked on a grill or over an open flame. Chicken doesn't stand up well to this kind of treatment so it is pan fried. -- posted by Celticevergreen

Hoisin-Ginger Baby Back Ribs

Posted: 20 Mar 2014 08:20 AM PDT

Diane Rossen Worthington's recipe from her cookbook "Seriously Simple".Cook's Notes: --When selecting ribs, I prefer the meaty and less fatty baby back ribs, sometimes called loin ribs. They have a covering of meat over the bones and also between them that makes them leaner and meatier than spare ribs. They are shorter and smaller than spareribs. They are a bit more costly than spare ribs but well worth it. --Look for racks that have meat on the rack and not a lot of fat. It's best to buy fresh ribs that have not been frozen. --Sometimes you will find the smallest ribs cut up and called Chinese-style ribs. These are the small ribs from the end of the loin rack. You can substitute these individual ribs if you prefer; these make a great appetizer. --Use this marinade on pork tenderloin or chicken. --This may be prepared 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator 1 hour before grilling. -- posted by gailanng

Chicken Cutlets W/Honey, Lemon & Ginger Sauce W/Ginger-Honey

Posted: 20 Mar 2014 08:30 AM PDT

Chicken Cutlets With Honey, Lemon and Ginger Sauce and Ginger-Honey Walnuts -- From "Taste of Honey" by Marie Simmons. -- posted by gailanng
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