Sunday Dinner, 6/12/16??

[cjs]

What's on the menu for everyone today?

Beef kebabs & potato salad here.

[Mare749]

We are doing ribs tonight. 20 minutes in the IP, then on the grill to glaze. This morning I will be trying the potato salad recipe that Alina posted.

[losblanos1]

From issue #115, I'm making the Dan Dan pork with noodles.

[cjs]

I just took my last pkg. of ribs out of the freezer to try this Maryann. Doing them for 20 min. - does this make them 'fall off the bone' tender? or a tad of resistance (which I prefer)?

[cjs]

Oh, this is a winner!!

Korean Sizzling Beef

I used the marinade on Beef Chunks


and the potato salad made with the IP worked also. I was a little worried yesterday when I put it together that it would be a little too moist. But, nope.

[Gourmet_Mom]

Jean, this is more like my recipe. I like the ones with ginger, but I like mine better. I like the addition of sesame oil. I may try adding that next time.

I have been craving corn casserole and squash casserole for a few weeks now, so that is dinner tonight. In an effort to keep peace, I picked out the Tuscan Style Chicken from issue #100. Almost done, and I can't wait!

[Mare749]

Quote:

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I just took my last pkg. of ribs out of the freezer to try this Maryann. Doing them for 20 min. - does this make them 'fall off the bone' tender? or a tad of resistance (which I prefer)?

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For babyback ribs, yes, they are close to fall apart tender, but do stay on the bone. Ron likes them with a little bit of resistance also, so he puts his on the grill or in the broiler and that tightens them up. I just glaze mine and call it done.

You could try 18 minutes?

[cjs]

I think I will. Thanks.

Had the leftover Korean beef kebobs in a 'later' dinner salad with 1,000 Isl. dressing. Now, to add salsa to it and make a taco salad later this week. It's been so long!



And, as the memory goes, I can't remember where I saw this hint re asparagus, but it's great. Microwave for 2 min. (I had a rather large bunch, so needed 3 1/2 min. total) toss with an Italian dressing or Balsamic vinaigrette (which I used) and let marinate in all its goodness for a few hours. Wow, what great flavor and it's just al dente.

[Gourmet_Mom]

Love the asparagus idea, Jean! Thanks!