Recipes Included On This Page Ribs with Thai Red Curry Sauce Russian Tea Cakes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ribs with Thai Red Curry Sauce Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds country-style spareribs -- (with bone) or your favorite ribs *RED CURRY SAUCE* 4 cloves garlic -- finely minced 2 tablespoons finely minced ginger 1/2 cup chopped roasted red bell peppers -- bottled variety 1 cup seeded and chopped vine-ripened tomatoes 1/4 cup finely minced lemongrass leaves Zest from 1 lime -- minced 1/3 cup wine vinegar 1/4 cup fish sauce -- Thai or Vietnamese 1/4 cup honey 1 tablespoon Asian chile sauce -- (1 to 2) 2 teaspoons ground coriander 2 teaspoons crushed red pepper flakes Remove tile membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan. To make the curry sauce, combine all the sauce ingredients in a food processor and puree. Makes 2 cups. Coat the ribs evenly on both sides with the marinade. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor; marinate for up to 8 hours. To grill the ribs, if using a gas barbecue, preheat to medium (325F). If using charcoal or wood, prepare a fire. Grill. Occasionally during cooking, baste the ribs with extra sauce stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once. Cuisine : "asian" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 30 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 2g Fat (18.0% calories from fat); trace Protein; 24g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Russian Tea Cakes Recipe By :Britannia.org's Russian Recipes Serving Size : 48 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soft butter 1/2 cup sifted confectioners' sugar 1 teaspoon vanilla 2 1/4 cups sifted all-purpose flour 1/4 teaspoon salt 3/4 cup finely chopped nuts Extra sifted confectioners' Sugar Mix the butter, confectioners' sugar and vanilla thoroughly together. Sift and stir in the flour and salt. Then mix in nuts. Chill dough. Roll into 1-inch balls. Place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again. Temperature : 400F (moderate hot oven). Time : Bake 10 to 12 minutes. Amount : About 4 dozen, 1 1/2-inch cookies. NOTE : When rolling dough into balls, use a light touch, and do not handle very long. The dough will get hard, and become almost rock-like after baking if you over-handle. Makes 4 dozen cookies. From : Britannia.org's Russian Recipes Contributed to the FareShare Gazette by Gary; 31 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 3g Fat (55.3% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.