Recipes Included On This Page Baby Back Ribs from Gonzo Basic Masala Beef with Bow-Tie Pasta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baby Back Ribs from Gonzo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- [See Below] I have made ribs many ways. My favorite is to take some ribs and rub them with Chili Powder and Paprika (don't get to carried away with the chili powder it is fairly strong, the first time I made this I used too much) add a bit of salt and pepper. Wrap them in Plastic Wrap, then wrap in Aluminum foil. Place in oven and cook for 2 or 3 hours at 250F. They should be just about ready to eat. Then when ready to eat, place on the grill for about 10 minutes on each side. This will warm them up and get rid of all the fat. While on the grill you can put on some of your favorite BBQ sauce if you like. This will give you a flavorful and very tender rib, with very little fat. Contributed to the FareShare Gazette by Gonzo in response to a request; 1 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. * Exported from MasterCook * Basic Masala Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon green cardamom pods -- remove seeds that's the good part 1 3 inch cinnamon stick -- crushed to small pieces 1 teaspoon whole cloves 1 1/2 tablespoons black peppercorns 1/4 cup cumin seeds 1/4 cup coriander seeds Combine all the spices and roast them in a pre-warmed heavy skillet on top of the stove for a couple of minutes, stirring and shaking the pan constantly to keep them from burning. Cool then grind them in a coffee grinder or spice mill. Store airtight in a cool dry place. Originally posted to Kitmailbox by SASSYJO. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 5g Fat (20.3% calories from fat); 6g Protein; 40g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Fat. * Exported from MasterCook * Beef with Bow-Tie Pasta Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless beef sirloin steak 3 cups asparagus -- in 2-inch pieces (1 pound) 1 cup sliced onions -- (about 2 medium) 1 1/2 cups beef broth 4 cups cooked farfalle pasta -- (bow-tie pasta) 1 cup tomato puree 3 tablespoons chopped fresh basil OR 1 tablespoon dried basil 3 tablespoons sun-dried tomatoes -- chopped [not oil packed] 1/4 teaspoon pepper 2 tablespoons Parmesan cheese -- freshly grated Spray 12-inch skillet with nonstick cooking spray. Trim fat from beef steak. Cut beef into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Heat skillet over Medium heat until hot. Cook asparagus, onion and 1 cup of the broth 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove from skillet. Add beef to skillet. Cook, stirring frequently, about 2 minutes or until beef is no longer pink. Return vegetables to skillet. Add remaining broth and ingredients except cheese; cook, stirring frequently, about 2 minutes or until mixture is hot. Sprinkle with cheese. Makes 6 servings. Source : "Betty Crocker #90 Low Fat Low Cholesterol, March '94, p. 20" S(MC formatting by): "bobbi" NOTES : You don't have to add oil to the water when cooking pasta to prevent sticking. All you need is plenty of water. We suggest 4-6 quarts of boiling water to cook 1 pound of pasta. Contributed to the FareShare Gazette by Bobbie; 30 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 1g Fat (9.5% calories from fat); 6g Protein; 11g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 552mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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