Asian-Style Ribs

Asian-Style Ribs 2/3 cup light brown sugar 1/2 cup low-sodium soy sauce 2 Tablespoons sesame oil 2 Tablespoons rice vinegar 2 Tablespoons minced fresh ginger 4 garlic cloves, crushed 1/2 teaspoon red pepper flakes 1 rack pork ribs (about 3 pounds), cut into sections of 3 to 4 ribs 2 Tablespoons cornstarch 3 scallions, trimmed and thinly sliced 1 teaspoon sesame seeds Directions: In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic, and red pepper. Place ribs in a slow cooker bowl; add sauce. Cover; cook on HIGH for 6 hours or until meat is tender. Transfer ribs to a platter. Strain sauce and discard extra fat. Combine cornstarch and 1/4 cup water; blend with sauce in saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Top ribs with 1/2 cup of the sauce, scallions, and sesame seeds. Serve with remaining sauce.

Mongolian Beef

Mongolian Beef This tastes JUST like P.F. Chang's Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good). 4 tsp. vegetable oil 2 tsp. ginger, minced 2 Tbsp. garlic, minced 1 c. soy sauce 1 c. water **3/4-1 c. brown sugar (packed) 2 c. vegetable oil 2 Lb. flank steaks ½ c. cornstarch 3 large green onions Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat. Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly. After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef. **This recipe calls for 1cup of brown sugar, but Ethan and I thought it was way too much! So we would suggest starting with 3/4 cup and then adjusting to your taste from there.

Slow Cooker Korean Beef Tacos

Slow Cooker Korean Beef Tacos Pinterest Recipe #2= Success 3-4 pounds beef roast (I used a trimmed chuck roast) 1/2 cup brown sugar 1/3 cup soy sauce 1 head garlic, peeled 1/2 onion, diced 1 inch fresh ginger root, peeled and grated (i used 2.2 tsp dried) 2 tablespoons seasoned rice wine vinegar 1 tablespoon sesame oil 1 whole jalapeno, diced (be careful! use gloves!) **I substituted a jar of the diced green chilis because i don't like handling jalapenos and it turned out well. Dump everything in the Crockpot and cook for 8-10 hours. I stirred the beef about an hour before dinner and it just fell apart.

Meatloaf (sister wives)

5 pounds ground beef
5 packets onion soup mix
5 eggs
2 cups oats
3 teaspoons salt

PREPARATION:

Mix ingredients well.
Form into 2 loaves and place in covered baking dish.
Cook at 350° for 1 1/2 hours.

Hamburger casserole

Hamburger meat (depends on how large your casserole dish is 1 1/2 - 2 1/2 lbs)
mashed potatoes (for a fewer carb approach, I think you could use mashed cauliflower)
green beans
shredded cheddar cheese
salt
pepper
garlic powder

Squish hamburger into the bottom and sides of a casserole dish, season with garlic, salt, and pepper. Put a layer of mashed potatoes on top of the meat, put a layer of green beans, then add another layer of mashed potatoes. Bake at 350 for 35-40 minutes. Add shredded cheddar cheese on top and bake until melted and crispy.

*I haven't actually made this yet, but it sounded good, and I will be trying it sometime this week. I'll let you know what I think.

Tori's Meatloaf

*3 lbs Hamburger
*Italian bread crumbs (no exact amt, use enough so that mixture isn't too soggy, want it to be that of meatball texture)
*2 Eggs
*1 tsp Salt
*1 tsp Pepper
*1 Medium chopped onion
*1-2 Tbsp Worcestershire sauce
*2 (15 oz) Cans tomato sauce (divided)
*1 Green bell pepper chopped
*1 c. Light brown sugar (divided)

-In a large mixing bowl mix first 9 ingredients together using only 1 can of the tomato sauce (save the second can for sauce!). Add in 1/2 c. of brown sugar and mix well.

-Spray cooking pan with nonstick cooking spray. (Don't have to do this step...I've done it both ways)

-Preheat oven to 350*. I just plop meat mixture in the casserole dish and smooth it out so the top is even and then poke the holes across the top. Bake it for about 45 minutes, and then pull it out and spoon most of the grease out of it. Before putting it back in the oven pour the topping on it.

-Topping:
*1 Can of tomato sauce
*1/2 c. Light brown sugar
**Heat sugar and sauce together until it's well incorporated. (Can heat in the microwave!)
**Pour on top of the meatloaf and put back in the oven. Bake for another 45 minutes or until the meat is cooked through. I like to let it bake until the top gets a little thick and carmaelized. This is our favorite meatloaf recipe. I found the original online somewhere and changed a few things to make it my own. Enjoy!!!