Barbecued Ribs & Coleslaw

Hello Everyone!

Well, it is actually oven roasted ribs, but call it barbecued as you can’t tell the difference, really!!!

I like to make it this way as there is less mess and cooking it a bit with spices not only removes some of the fat but also gives it that robust flavor that can only been achieved this way.  I personally never enjoyed ribs that are a bit rubbery.  I love ribs when they are almost falling off the bone.  One bite of a rib made this way and you will be converted for good.

INGREDIENTS

• 1 long strip of ribs
• 1/2 tsp salt for water
• 1/4 tsp dry oregano
• 3 cloves of garlic, peeled and cut each into four
• 1/4 tsp ground black pepper
• 1/2 tsp chili or chipotle pepper flakes (optional as they are spicy)
• 1 tsp chipotle oil
• 1 tbsp olive oil
• 1/2 tsp salt for oil

INSTRUCTION

Cut ribs into manageable pieces. Place about 6 cups of water into a stockpot; add 1/2 tsp. of salt and your favorite spices. I used oregano, hot chilli pepper flakes, 3 cloves of garlic (peeled) and black pepper. Cook for about 30 minutes, drain and place in baking dish. Mix oils and salt, brush with the oil mixture. Add 1/2 cup of water and bake for about 15-20 minutes or until the water is gone.

Remove and brush with your favorite barbecue sauce and bake for another 10 minutes; turn, brush other side and bake for another 5 minutes.

COLESLAW INGREDIENTS

• 1 small or 1/2 large green cabbage, shredded or sliced
• 1 tsp white vinegar
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 tbsp mayonnaise
• 1/4 tsp ground black pepper
• 1/2 tsp sugar
• 1/4 tsp dry thyme
• 1/4 tsp. oregano
• 1/4 tsp smoked red paprika

INSTRUCTIONS

Shred or slice cabbage thin; place in mixing bowl add 1 tsp. white vinegar, 1/2 tsp. cumin, 1/2 tsp. salt, 1 tbsp. mayonnaise, 1/4 tsp. ground black pepper; 1/2 tsp. sugar, 1/4 tsp. thyme, 1/4 tsp. oregano and 1/4 tsp. smoked red paprika.

Mix and let stand for about 30 minutes. I know I use different spices, but once you try it you’ll love it.

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Beef Stroganoff by Helen M. Radics

Hello Everyone!

As I always mention we don’t only make Hungarian dishes in my family.  I like every kind of  dish that takes my fancy and if I enjoy it, it stays in my family recipe group.  So, this is another recipe that my family always enjoys whenever I make it.  I hope you will also fall in love with this simple, elegant tasty goodness.

TIP

Use a non-stick pan as the bacon tends to stick to the bottom of the pot.

INGREDIENTS

1 slice of beef steak, sliced into ¼ wide strips
(about ½ lb)
1 large onion, peeled, chopped
1 cup of mushroom, peeled, sliced (remove and dispose stems)
½ tsp. ground black pepper
½ cup of dry white wine
½ tsp salt
1 tsp unsalted butter
½ cup of cooking cream
½ cup of sour cream
1 tbsp. mustard
1 tbsp. flour
2 cups of beef broth or water (I used water as I like to control the salt)
1 pack of pasta (your favorite)
5 strips of bacon, cut into ¼ inch wide strips (optional, I like to add it)
1 bell pepper (cored and cut into strips)
1 tsp dry thyme
1 tsp olive oil

TIP

Use a non-stick pan as bacon tends to mess up your pot.

PREPARATION

Place bacon in a large stockpot and cook until golden. Toss grease and continue cooking baking for another 5-10 minutes, add butter and teaspoon of olive oil, also add meat and flour, continue cooking for another 10 minutes; add mushroom, peppers, onion, thyme, black pepper, salt and continue cooking for about 20 minutes.

Add mustard, wine, broth or water and continue cooking until beef is tender. You may need to add a little more water as beef takes a while to cook. When desired tenderness is reached, mixed together sour cream and cream; add to the dish and cook until you get a thick sauce about 10 minutes.

At the time when you add the sour cream mixture, in a separate stock pot bring to boil 6 cups of water, then add 1 tbsp. salt and the pasta. Cook according to the package instructions, drain and serve either mixing together with Stroganoff or by placing a ladle of Stroganoff on top to each serving of pasta.

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