Good Ol' American Cookin'

Pork Ribs I have one word for ya "heavenly". If you don't like spicy then don't try these!  These are a perfect mix between sweet and spicy. The glaze on the outside is gooey and the ribs were juicy! Ok now for the recipe.....1/2 rack beef or pork ribs don't matter(I did both) Sweet/Spicy Rub...2 handfuls(good ones probably about a cup or cup and half) of brown sugar, 2-3 heaping tablespoons of pepper flakes, 1 tbls of black pepper, 2 tbls of paprika...mix well together rinse your ribs well then coat your ribs with rub( if you like for less mess do this in a gallon plastic bag) I don't have rib racks or pans to do them in so I used my racks in my oven( be prepared for clean up)...I covered the BOTTOM one with aluminum foil to catch drippings then took top rack and cleaned it real well. Turn oven on broil (500*) After coating the ribs with "Rub" I placed the ribs directly on the rack( the idea is letting the...

This recipe calls for meat...but I would suppose you could use Tofu or just plain vegies with a little adjustment to the soy sauce. This was very tasty!! Recipe: 1 lb. Meat-sliced into strips 1 large onion cut into strips or chopped 1 large green pepper, chopped (optional) couple small carrots or 1 large carrot, sliced or chopped oil In a pan or wok(chinese cooking pan) add oil. When oil is hot add meat and onions...cook until done then add pepper, carrots cook until a bit soft. Let simmer while you make your soy mix In a bowl mix these ingredients together. 1/4 C Soy sauce 1/2 C Water 2 Tsp red chili flakes 2 tsp Cornstarch Add this mix to your meat mix.then add about a dozen snow peas..simmer until this gets a bit thick then remove from heat. Serve on bed of rice!  

SPICY MEATLOAF 2lbs raw burger 1/2 pint of salsa 1 cup of potato flakes 2 eggs Mix all ingredients together making sure to drain the liquid from the salsa ( I stuck a glass in the jar to push all the liquid out). Press in bread loaf to bake at 425* for 45-50 mins then add the other half of salsa and bake for another 10 mins or until meat reaches 170*