Roasted pork ribs is something to crave when it comes out juicy and the meat just fall-off when you bite. Ribs makes an awesome dinner for any kinds of celebration.
Ingredients:
1.5 kg spare pork ribs or baby pork ribs
4 tbsp of soy sauce
1 tsp of garlic powder
1.5 tsp of paprika
2 tsp of cayenne pepper
2 tbsp sugar
2 tbsp honey
1 cup of beer
Half tsp of salt and black pepper to taste.
Directions:
Wash and clean the ribs thoroughly and then dry with a kitchen towel or paper. Removing the membrane from the ribs is optional. Combine all the other ingredients in a bowl. Mix well and coat the ribs with it thoroughly. Cover and refrigerate overnight.
Preheat oven to 180°C. Cover a baking dish with aluminum foil or you may use a oven tray. Spray it with some olive oil. Prop up the pork ribs on its side, coating liberally with marinade sauce leftover. Roast for 2 hours or until golden brown and don't forget glaze the remaining marinade sauce on the ribs once every 30mins. Test if the ribs are done after 2 hours and the meat should slightly fall off the bone when pierced with a fork. Serve 4 - 5 person.
Welcome to "Be My Own Chef". A place where cooking recipes are made to be simple, fast and easy. I'm a fan of effortless cooking and sometimes I like to impress guests with dishes that are supposedly Western / Asian in their artful simplicity by using an array of ingredients that often aren't paired together. Let's make this site a place where people are free to share their owned or newly created recipes.
23 June 2011
21 June 2011
Chicken Linguine In Mushroom Cream - BeMyOwnChef Recipes
A thick, creamy mushroom sauce served over golden brown chicken breasts and linguine. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well.
Ingredients
- 8 tablespoons butter, divided
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 6 ounces button mushrooms, sliced
- 3/4 cup Marsala wine, divided
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 3/4 cup heavy cream
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon chopped fresh thyme
- 1 (12 ounce) package uncooked linguine pasta
Directions
- Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
- In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
- Preheat oven to 375 degrees F (190 degrees C).
- Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
- Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
- About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta. Serve 3 to 4 person.
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