Chinese Glazed Spareribs
Chinese Glazed Spareribs
Posted by Olga at recipegoldmine
com 6/24/02 6:52:22 pm
4 lb pork spareribs salt & pepper
1 (8 ounce can) tomato sauce
1/2 cup sherry
1/4 cup honey
2 Tbspvinegar
1/2 tps Worcestershire sauce
2 Tbspminced onion
1 clove garlic, minced
sprinkle the spareribs with salt & pepper
Put them in a shallow pan & bake in a 400 deg F oven for 1 hour
Pour off the fat
Mix the tomato sauce with the rest of the ingredients & pour over the ribs
Continue baking at 400 deg F for 1 hour more, basting every 15 min with the sauce
Ravioli
Ravioli
Tomato Sauce*
Ravioli Dough
3/4 pound ground beef
1 small onion, minced
1 (10 oz) package frozen chopped
spinach, thawed and well drained
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
6 quarts water
2 tablespoons salt
Prepare Tomato Sauce and Ravioli Dough
While dough is resting, cook and stir beef and onion over medium heat until beef is light brown and finely crumbled; drain
Squeeze any remaining moisture from spinach
Stir spinach, egg, cheese, 1 teaspoon salt and pepper into beef and onion
Divide dough into 6 equal parts
Cover dough with plastic wrap to prevent drying
Roll one part of the dough as thin as possible on lightly floured surface into about 13-inch square
Trim edges to make a 12-inch square
Fold in half, and cover with plastic wrap
Repeat with a second part of dough, but do not fold
Mound about 1 teaspoon beef filling about 1 1/2 inches apart in checkerboard patter on unfolded sheet of dough; make 16 mounds
Dip pastry brush into water; brush in straight lines between filling mounds and around edge of dough
Unfold folded sheet of dough over filled half
Starting at center, press with fingertips and side of hand between mounds of filling and around edges to seal
Cut pasta between mounds into squares with knife
Separate squares; place on wax paper
Repeat twice with remaining dough to make 48 squares
Heat water and 2 tablespoons salt to boiling in large kettle
Add ravioli; stir to prevent sticking
Cook uncovered until tender, about 12 minutes; remove to colander with slotted spoon
Serve with Tomato Sauce
Makes 48 ravioli
* 1 cup butter, melted, and 1/2 cup grated Parmesan cheese can be substituted for the Tomato Sauce; toss with ravioli
Tomato Sauce
2 (16 oz) cans tomatoes
(with liquid)
1 (15 oz) can tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons granulated sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Break up tomatoes with fork
Heat tomatoes and remaining ingredients to boiling; reduce heat
Simmer uncovered until thickened, about 30 minutes
Ravioli Dough
3 cups all-purpose flour
3 egg yolks
3 eggs
1 tablespoon salt
1/4 to 1/2 cup water
Make a well in center of flour
Add egg yolks, eggs and salt; mix thoroughly with fork
Mix in water, 1 tablespoon at a time, until dough forms a ball
Turn dough onto well-floured cloth-covered board; knead until smooth and elastic, about 5 minutes
Cover; let rest 10 minutes
Focaccia
Foccacia (Flat Bread)
This is the plain version just dimpled on the top and flavored with olive oil
You can also sprinkle sage, crushed olives, minced onions or rosemary over the top
It is excellent with cheese or served with antipasti
It is also good topped like a conventional pizza with tomatoes and cheese
1 oz fresh yeast
2/3 cup warm water
4 cups flour
6 tablespoons olive oil
Salt, to taste
Dissolve yeast in the warm water
Put flour into a large bowl and pour in the yeast, salt and 3 tablespoons of the olive oil
Knead together until you have a smooth, soft, pliable dough
Cover, and let rise in a warm place until the dough has about doubled in size
Punch the dough down and knead for a few minutes
Roll dough out to about 1/2 inch thick and lay it on a well-oiled cookie sheet
Cover with a damp cloth and allow it to rise again for about 30 minutes
Meanwhile, preheat oven to 400 deg F
Before putting Foccacia in the oven, dimple the top by pressing the dough with your finger tips and pour the remaining olive oil over the top, along with anything else you desire as a topping