July 4th Recipes & Ideas


Classic Barbecued Spareribs

2 lb spareribs, in one piece ( trim the fat and discard the breastbone)
4 cup plum sauce
4 Tbs chicken broth
1/4 cup soy sauce
3 Tbs honey or corn syrup
3 Tbs hoisin sauce
2 Tbs wine vinegar
2 Tbs dry sherry or shaoshing wine
1 tsp sugar
2 centiliter (medium) garlic, chopped fine
1/2 tsp cinnamon
1 pinch (tiny) 5-spice powder (optional)
1 plum sauce
1 scallion, chopped

Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and place them in a long shallow dish. In a mixing bowl, combine the marinade ingredients; if you are using 5-spice powder, add it to the mixture by putting it through a tea strainer so it spreads out over the mixture. Mix well, and pour over the ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator. Baste the ribs every hours or so, turning them over.
TO ROAST THE RIBS: Remove the ribs from the marinade.
Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook metal drapery hooks through both ends of each rack of ribs, at the top, andhang each one as if you were hanging a hammock, suspended from the bars of one of the oven racks. Set the oven rack in the highest position in the oven. On the floor of the oven or on another oven rack set at the lowest position in the oven, place a baking pan half filled with water, to collect drippings and prevent smoking. You may want to line the baking pan with aluminum foil before putting the water in, to make it easier to clean. Roast the spareribs for 45 minutes in the preheated oven.
Then baste them with the reserved basting sauce, using a small pastery brush and carefully pulling out the oven rack to facilitate the basting process. Turn the oven up to 450 degrees F and roast for another 15 minutes. By this time the spareribs should be a rich golden brown with crisp edges. Baste again, then take them out of the oven. Place the ribs on a cutting board and remove the drapery hooks. Separate the individual ribs with a cleaver or sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8 appetizer servings. NOTE: You will need about 12 drapery hooks. Serves 8.

Grilled Vegetable Packets

1 1/2 cup sliced mushrooms
1 cup cauliflower flowerets
1 cup broccoli flowerets
1 cup thinly sliced carrots
1 small onion thinly sliced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon + 1 t. low calorie margarine divided

Combine Mushrooms, Cauliflower, Broccoli, Carrots & Onion in A Large Bowl; Sprinkle With Basil, Salt & Pepper. Divide Vegetable Mixture Evenly Onto 4(18 Inch) Squares Of Foil. Dot Each With 1 t. Margarine. Using The PyramidWrap Method, Bring The Four Corners Of Foil Together in A Triangle Shape; Fold Open Edges Together in Loosely Locked Folds, Allowing For Heat Circulation & Expansion. Repeat Procedure For Other Packets. Grill Vegetables 5 To 6 Inches From Medium Coals 8 Min. OR Until Crisp-Tender. Yield: 4 servings

Cucumber and Dill Pasta Salad

2 cups Macaroni or any Salad Pasta
8 oz carton Low-fat Sour Cream
1/2 cup Skim Milk
1 T fresh Dill, minced
1 T Vinegar
1/2 tsp Salt
1/2 tsp freshly ground Black Pepper
2 cups Cucumber, peeled and chopped
1 cup Tomatoes, de-seeded and chopped

Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving. Serves 4.

Peppered Steaks

2 Tbs whole Black Peppercorns, crushed 4 New York Strip Steaks, about 6-8 oz. each 1/3 cup Butter or Margarine 4 cloves Garlic, minced 2 Tbs Worcestershire Sauce 1 cup Red Wine or Low-sodium Beef Broth 2 tsp Ground Mustard 1 tsp Granulated Sugar 1 T Cornstarch 2 Tbs Water
Rub the crushed peppercorns into both sides of each steak. Refrigerate for about 15 minutes. Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both sides. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least once. Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once, until the steaks attain the desired degree of doneness. Remove the steaks and keep them warm under foil. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a bit to blend with the steak drippings. In a separate small bowl, blend together the cornstarch and water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook for a few minutes until thickened. Serve the sauce over or on the side of the steaks. Serves 4.

Indonesian Steak With Onions

3 lb chuck steak
2 medium onions,chopped
1 centiliter garlic,minced
2 teaspoon crushed coriander
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 dash cayenne pepper
2 tablespoon lemon juice
1 tablespoon brown sugar
2 tablespoon soy sauce

In a large bowl,toss the onions,garlic,coriander,salt and both types of pepper.Add and mix the lemon juice,brown sugar and soy sauce.Place the chuck steak in this marinade and refrigerate over night.Place meat on broiler pan or rack, farthest from the flame.Broil 12 minutes.Place marinade on meat and broil another 2 minutes.Serves 6.

Kosher Cabbage Rolls

1 large head cabbage
2 lb ground beef
2 eggs
1/2 cup rice
6 tablespoon ketchup
1 salt and pepper
1 #2 1/2 can tomatoes
1 can tomato sauce
1 juice of 1 lemon
1/2 cup brown sugar
2 large onions,sliced
1 salt and pepper

Combine filling ingredients.To prepare cabbage,cut larger outer leaves fromcabbage.Trim thick center vein,if necessary.Immerse leaves in boiling water.Steam for 2 to 3 minutes.Remove carefully. Divide filling mixture equally on 16 leaves.Fold leaves loosely around meat mixture allowing for expansion. Place rolls and sauce ingredients in large roaster or Dutch oven. Bake in 350 degree oven for about 3 hours.Cover for the first hour, then bake uncovered.Baste frequently. Serves 6.

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