Cooking Recipe Cooking Articles >>Ginger Braised Country-Style Ribs
by News Canada
Ginger Braised Country-Style Ribs
Serves 6
75 mL soy sauce 5 tbsp
75 mL minced ginger 5 tbsp
15 mL minced garlic 1 tbsp
10 mL dark sesame oil 2 tsp
1 country-style ribs, about 2 lb 1 slab
15 mL vegetable oil 1 tbsp
250 mL chicken broth 1 cup
50 mL medium-dry sherry 1/4 cup
15 mL brown sugar 1 tbsp
15 mL corn starch 1 tbsp
For marinade, combine 2 tablespoons soy sauce, 2 tablespoons ginger, 1 tablespoon garlic, and 1 teaspoon sesame oil. Rub marinade into pork and place in a shallow covered container or in a sealable plastic bag. Marinate, refrigerated, for four hours to overnight. Heat oil in casserole or saucepan just large enough to fit pork. Over medium-high heat sauté remaining ginger for a few seconds then add remaining soy sauce and sesame oil, broth, sherry, and sugar. Bring to a boil, reduce to a simmer, and add pork. Cover loosely. Simmer pork for about one hour or until internal temperature reaches 160ºF (70ºC) on meat thermometer, turning once. Remove pork and keep warm. Skim any fat from surface and simmer for another minute. Thicken lightly by whisking in cornstarch combined with one tablespoon cold water. Pour sauce over sliced country-style ribs. Visit www.porkpeople.com for more recipe ideas.
- News Canada
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About The Author
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
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Cube Steak Recipes
by Hans Dekker
Are you searching for some new and exciting cube steak recipes? Well, first let’s look at why cube steak is so popular. Cube steak or minute steak, as some people may call it, comes from the butcher tenderizing round steak before packaging. This is done by using a butcher’s tenderizer. It does not take long to cook this time of steak hence came the name minute steak.
There are many different cube steak recipes from countries all over the world. Since the steak has been tenderized already you do not have to worry about pounding, marinating, or anything else to make your meat tender before preparing. It can be used to fry, grill, in a crockpot or broiled. Just remember not to overcook the meat. This can cause it to become tough and rubbery.
H 
Cube Steak Recipes
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Uncovering The Whole Truth About Whole Grains
by News Canada
(NC)—A research poll recently revealed that only seven percent of Canadians understand the important distinction between a complete whole grain product and a grain product*. Even though Canada's Food Guide to Healthy Eating recommends five to twelve servings from the grain group each day - clearly emphasizing whole grains - most of us aren't making the wisest of food choices! To help you boost your intake, registered dietitian Rosie Schwartz offers the following whole grain information and advice.
Whole grains consist of all three parts of a grain, including: the fibre-rich outer coating of bran; the middle layer of the grain called the endosperm; and, the nutrient-packed inner germ. During the milling or refining process, both the bran and germ Uncovering The Whole Truth About Whole Grains
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Cherry Cranberry Trifle
by News Canada
Pound Cake:
2 cups (500 ml) Five Roses All Purpose Flour
1 tbsp (15 ml) baking powder
pinch salt
1 cup (250 ml) unsalted butter
1 cup (250 ml) sugar
4 eggs
1-2 tsp (5-10 ml) grated orange zest
Filling:
1 can (300 ml) condensed milk
1-1/2 cups (375 ml) cold water
1 pkg. (102 g) vanilla instant pudding mix
1 container (1 L) frozen, light whipped topping, thawed
1 pound cake, cut into cubes (recipe above)
1 can (540 ml) cherry cranberry pie filling
Pound Cake: Grease and line a 9" x 5" (2 L) loaf pan with parchment paper. Combine flour, baking powder and salt; set aside. Cream butter with sugar; beat in eggs, one at a time. Beat in orange zes Cherry Cranberry Trifle
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