Pork Back Ribs with Orange Marmalade Sauce

Pork Back Ribs with Orange Marmalade Sauce

Pork Back Ribs with Orange Marmalade Sauce

Recipe by:  Designs by Jeanne R

Through much trial and error over the years, I’ve discovered that the secret to really tender, juicy ribs is to cook them low and slow. I bake mine in the oven, from late in the morning, and pretty much forget about them until dinner time.  The way I cook mine, you’ll need a large roasting pan with a good fitting lid.  This is a necessity, as this method involves hardly any liquid, but it forms a nice steam.  I’ve used all sorts of liquids, from juices to ale, but I find that good old fashioned water does the trick, with the majority of flavor coming from the sauce that gets added at the end. Continue reading

Veggie Egg Foo Young

Veggie Egg Foo Young

Veggie Egg Foo Young

How do you make Egg Foo Young? Well, I’m not sure of the “proper” way to make it, I just know what I do.  This was one of those recipes that was born out of necessity.  Years ago when I worked outside of my home, I worked the swing shift.  I wanted to bring homemade food for “lunch” or in this case it was dinner.  If I felt organized, I’d prep things, then freeze them into individual dinners.  It sure made life easier for me, and in the long run it was a time saver, less expensive, and healthier, too.  Egg Foo Young was one of those “go to” meals for me, and I’d use whatever I had on hand.  Sometimes, for example, I’d use crooked neck yellow squash, sliced up in place of the bean sprouts.  I’d pack a little scoopful of seasoned rice on the side, and I was ready to go! Continue reading