One of America’s Favorites – Pulled Pork

May 16, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pork being shredded with a fork

Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread or eaten on its own. In combination with spare ribs and brisket it is considered a part of the Texas Holy Trinity of Barbecue.

Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a dry rub, then smoking over wood. A non-barbecue method uses a slow cooker, a domestic oven, or an electric pressure cooker (such as an Instant Pot).

Pulled pork, baked beans and mac and cheese from Peg Leg Porker in Nashville, TN

For the meat to ‘pull’ properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes).

In rural areas across the United States, either a pig roast/whole hog, mixed cuts of the pig/hog, or the shoulder cut (Boston butt) alone are commonly used, and the pork is then shredded before being served with or without a vinegar-based sauce. Before cooking, it is common to soak the meat in brine; this process provides the extra moisture needed for a long, slow cooking process.

One of America’s Favorites – Short Ribs

April 25, 2022 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Flanken cut short ribs.

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts: The “flanken”, which is cut across the bone and leaves the bone just 1 to 2 inches in length, or even less and the “English”, which is cut parallel to the bone and leaves the bone up to 6 inches in length. English cut short ribs may be served individually, or three or four may served connected to one another (a style known as the “plate”). Short ribs are popular in many international cuisines.

Meatpacking executive Richard C. Banfield notes that the term “short ribs” comes from the fact that the cut of meat contains only a portion of each long beef rib.

Using American butcher’s nomenclature, short ribs may be taken from the brisket, chuck, plate, or rib areas of beef cattle.

The serratus ventralis muscle defines the area in the beef carcass from where short ribs come, and is the preferred muscle tissue for short ribs. This muscle originates near the second rib, and covers most of the rib cage. In the chuck area (second through fifth ribs), the muscle is much thicker. Moving toward the rump, the serratus ventralis becomes less dense, and may not cover the entire rib. Outside of the chuck, the serratus ventralis covers the entire rib with a degree of thickness only in the plate area. Over ribs nine through 12, the serratus ventralis is too thin to properly create a true short rib, and meat here is usually turned into a “Royal short rib” or else stripped from the bone and used for ground beef.

The latissimus dorsi muscle lies atop the serratus ventralis muscle, and is separated from it by a layer of fat. This muscle is generally found in the chuck area and the upper portion (toward the spine) of the plate. It adds thickness to chuck and rib short ribs, but is less prized by chefs than the serratus ventralis muscle.

Chuck short ribs tend to be meatier than the other two types of ribs, but they are also tougher due to the more extensive connective tissues (collagen and reticulin) in them. Plate short ribs tend to be fattier than the other two types.

Short ribs cut from the rib area near the spine (the dorsal area) are better known as “back ribs” or “dinosaur ribs”. They consist of what remains of the rib in this area after the rib chop is removed. Due to the thinness of the serratus ventralis here, the meat on these ribs is generally intercostal muscle (e.g., the muscle between each rib).

Beef Short Ribs Bone In

Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch length, left as a section of meat (a “plate”) containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an “English cut”. They may also be known as barbecue ribs, braising ribs, or fancy cut ribs. A section of short ribs from the plate (ribs six through eight, with their intercostal muscle) is known as a “short plate”. Rib short ribs are almost always sold as a plate.

When the carcass is cut across the bone to create strips of meat with multiple rib bones, the short rib is known as a “flanken cut.” These may also be known as crosscut ribs, Eastern European-style ribs, Hawaiian-style ribs, Jewish ribs, Korean-style ribs, or “kosher ribs”. Flanken-cut short ribs incorporate at least two rib bones, and are often no more than 1 to 2 inches thick.

Retail meat shops often do not differentiate between short ribs which come from the brisket, chuck, plate, and rib. In the United States, short ribs from the plate are generally the least expensive cut, followed by medium-priced short ribs from the brisket and chuck, and premium-priced short ribs from the rib area.

Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs.

“Boneless” short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone. “Boneless country-style short ribs”, however, are not true short ribs. They are found primarily in the United States, and are cut from the chuck eye roll (serving as a less expensive alternative to rib steak).

A specific type of short rib dish which originated in Hawaii is known as Maui-style ribs. In this dish, flanken-cut ribs are marinated in soy sauce, brown sugar, and ginger, and then swiftly grilled.

One of America’s Favorites – Pork Ribs

April 11, 2022 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Balinese roasted pork ribs

Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

 

 

 

 

Cuts of pork ribs

Baby back ribs served with fries and cornbread

Several different types of ribs are available, depending on the section of rib cage from which they are cut. Variation in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking.

* Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

* Spare ribs, also called “spareribs” or “side ribs”, are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breast bone). Spare ribs are flatter and contain more bone than meat, but more fat that can make the ribs more tender than back ribs. The term “spare ribs” is a Middle English corruption (via “sparrib”) of “rippspeer”, a Low German term that referred to racks of meat being roasted on a turning spit.
* St. Louis style ribs (or St. Louis cut spare ribs) have had the sternum bone, cartilage, and rib tips (see below) removed. The shape is almost rectangular.
* Kansas City style ribs are trimmed less closely than the St. Louis style ribs, and have the hard bone removed.

Rib tips

Spare ribs cut into riblets with Chinese barbecue sauce

Rib tips are short, meaty sections of rib attached to the lower end of the spare ribs, between the ribs and the sternum. Unlike back ribs or spare ribs, the structure of the rib is provided by dense costal cartilage, not bone. Rib tips are cut away from the spare ribs when preparing St. Louis style spare ribs.

Riblets
Riblets are prepared by butchers by cutting a full set of spare ribs approximately in half. This produces a set of short, flat ribs where the curved part of the rib is removed and gives them a more uniform look. Loin back ribs don’t always have this removed. When not removed they have a rounded look to them and are often referred to as baby back ribs. Another product (imprecisely) called riblets is actually the transverse processes of the lumbar vertebrae. Riblets used to be thrown out by butchers, but have become popular due to their excellent flavor and lower cost.

Button ribs (or feather bones) are often confused with riblets mostly because Applebee’s sells these as “riblets”. In fact, what Applebee’s sells is found just past the ribs near the back bone, just underneath the tenderloin. This cut of meat actually has no bones, but instead has “buttons” of cartilaginous material with meat attached.

Rib tips (or brisket) are found at the bottom of the spare ribs by the sternum. The rib tips have a high proportion of cartilage. The rib tips give the spare ribs a rounded appearance. In an attempt to give the meat a more uniform appearance and make it easier to eat, this piece is sometimes removed, and the remaining spare ribs are referred to as Saint Louis style ribs.

Other cuts and preparations

* Button ribs are flat, circular-shaped bones located at the sirloin end of the loin. They are not actually ribs, as they are not taken from the rib cage. The button ribs consist of the

Smoked country style pork ribs

last four to six bones on the backbone; they do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each button and connects them together.
* Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula).
* Rib roast (or bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) is a whole pork loin with the back ribs attached. They can be up to 2 ft long and 6 in thick. They are sold whole or in sections.
* Rib chops are pork steaks or chops that include a back rib bone and the loin meat attached. They are lean and tender.
* Rib patties – The meat from the ribs is taken off the bone and ground to make rib patties. McDonald’s McRib patties contain pork meat mostly from non-rib sections of the hog.
* Christmas ribs – About half of Norwegian families eat oven-cooked rib at Christmas Eve. Normally, they are referred to as ribbe or juleribbe. Traditional recipes include steaming half an hour before cooking in the oven to achieve a crisp surface.

One of America’s Favorites – Barbecue in Texas

January 31, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A plate of South Texas-Style BBQ. Potato salad is common in Texas barbecue as a side dish.

Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats.

European meat-smoking traditions were brought to Central Texas by German and Czech settlers during the mid-19th century. Traditionally, butchers would smoke the leftover meat that had not been sold, allowing it to be stored longer without spoiling. As these leftovers became popular among the migrants in the area, multiple meat markets began to specialize in smoked meats.

In 1964, President Lyndon B. Johnson hosted a state dinner featuring barbecue for the Mexican president-elect in Johnson City, Texas. This was the first barbecue state dinner in the history of the United States.

In 2019, J. C. Reid of the Houston Chronicle wrote that pulled pork barbecue was becoming common in Texas despite having originated in a different region.

Texas barbecue traditions differ geographically and culturally: East Texas, Central Texas, South Texas, and West Texas each have their own unique barbecue styles. Of these various styles, the Central and East Texas varieties are considered to be the most well-known.

The different kinds of Texas barbecue can be distinguished as follows:

* East Texas style—the meat is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.
* Central Texas style—the meat is typically rubbed with only salt and black pepper (though some restaurants have been known to use other spices), then cooked over indirect heat from pecan, oak, or mesquite wood. Sauce is typically considered unnecessary, but it may be served on the side to complement the meat.
* West Texas style—the meat is cooked over direct heat from mesquite wood in a method very similar to grilling.
* South Texas style—the meat is marinated in thick, molasses-like sauces that keep the meat moist after cooking.
Another style of barbecue, barbacoa, is characteristic of South Texas and the Rio Grande valley near the Mexico–United States border.

Barbacoa is a traditional Mexican form of barbecue that typically uses goat, lamb, or sheep meat, although beef is also sometimes used. In its most authentic form, barbacoa is prepared in a hole dug in the ground and covered in maguey (Agave Americana) leaves.

Smoked baby back pork ribs

* East Texas
East Texas barbecue is usually chopped rather than sliced. It may be made of either beef or pork. It is usually served on a bun.

In “Texas Barbecue in Black and White,” Robb Walsh writes that African-American varieties of barbecue in East Texas favored beef rather than pork due to its prevalence in the region. Walsh quotes an artist, Bert Long, who states that African-American varieties are heavily smoked.

According to Reid, the presence of pork ribs in East Texas barbecue originated from elsewhere in the South. According to Walsh, the origins date back to when barbecues were held for slaves. Many Black restaurant owners, in 1910, struggled as food-safety regulations passed throughout Texas restricted the operation of their restaurants. Later on, the widespread implementation of a new innovation, the cinder block pit, allowed Black restaurateurs to serve their fellow Black customers.

In a 1973 Texas Monthly article, Griffin Smith, Jr. describes East Texas barbecue as an “extension” of barbecue served in the Southern United States and says that beef and pork appear equally in the cuisine. According to Smith, the style’s emphasis on sauces and spices originated from a time when African-Americans received poor-quality cuts of meat that needed flavoring. According to Smith, the “finest manifestations” of this style were found in African-American-operated restaurants. Smith further describes East Texas barbecue as “…a chopped pork sandwich with hot sauce…”

* Central Texas
The Central Texas pit-style barbecue was established in the 19th century along the Chisholm Trail in the towns of Lockhart, Luling, and Taylor. European immigrants, who owned meat-packing plants, opened retail meat markets serving cooked meats wrapped in red butcher paper. This is an ongoing tradition in many Central Texas towns. This barbecue style’s popularity has spread considerably around the world, especially to Southern California, New York City, Britain, and Australia.

At a typical Central Texas pit-style barbecue restaurant, customers take a cafeteria-style tray and are served by a butcher who carves the meat by weight. Barbecue meats are commonly sold by the pound.

Next, side dishes and desserts including slices of white bread, crinkle-cut dill pickle chips, sliced onion, jalapeño, and corn bread are picked up along the line.

This style of barbecue emphasizes the meat, so if sauce is available, it is usually considered a side to dip into. Calvin Trillin, writing in The New Yorker, said that discussions of Central Texas pit barbecue do not concern the piquancy of the sauces or common side dishes and desserts—the main consideration is the quality of the cooking of the meats.

Smith argues that the lack of focus on sauces is due to the fact that noon meat markets were once dominated by upper-class purchasers who could choose from the highest quality cuts of meat and had little interest in sauces.

Pulled Pork

He also states that many sauces in Central Texas pit barbecue are intentionally made “bland” in comparison to the flavor of the meats themselves. The sauce is typically thinner and unsweetened, as opposed to the Kansas City and Memphis styles, which rely heavily on molasses, sugar, and corn syrup to provide thickness and sweetness.

In 2010, Jayne Clark of USA Today described the “Texas Barbecue Trail”, an East-of-Austin “semi-loop” including Elgin, Lockhart, Luling, and Taylor. Barbecue eateries in this semi-loop, such as Louie Mueller Barbecue, are within an hour from Austin running from northeast to the southeast.

* Other styles
West Texas barbecue, sometimes called “cowboy style,” traditionally uses a more direct heating method than other styles. Food is generally cooked over mesquite, granting it a distinct, smoky flavor that is different from other wood-smoked styles.

Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican cuisine. Historically, this area was the birthplace of the Texas ranching tradition. Often, Mexican farmhands were partially paid for their work with less-desirable cuts of meat, such as the diaphragm and the cow’s head. It is the cow’s head that defines South Texas barbecue (called barbacoa). The head would be wrapped in wet maguey leaves and buried in a pit with hot coals for several hours, after which the meat would be pulled off for barbacoa tacos. The tongue would also be used to make lengua tacos. Today, this barbecue is mostly cooked in an oven in a bain-marie.

Ohio Festivals October 12th – 17th, 2021

October 13, 2021 at 11:07 AM | Posted in Festivals | Leave a comment
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October 12-16, 2021 92nd Annual Bradford Pumpkin Show
Bradford, Ohio
Parades, pageant, bread & pie contests, Cornhole Tournament, Kiddie Tractor Pull, Pumpkin Parade, Pumpkin Art, talent show and much more!
http://www.bradfordpumpkinshow.org/index.html

October 15-16, 2021 Annual Van Wert County Apple Festival
Van Wert, Ohio
Includes Apple Festival, Rib Fest, Old Fashioned Farmers Days, and much more. Van Wert County Fairgrounds.
https://www.vanwertcountyfair.com/apple-festival/

October 15-17, 2021 Apple Butter Stirrin’ Festival – Coshocton, Ohio
Smell the fresh apple butter simmering over an open fire and enjoy artisans & crafters, music, contests and demonstrations in historic Roscoe Village.
https://roscoevillage.com/2020-apple-butter-stirrin-festival/

One of America’s Favorites – Spare Ribs

August 2, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Basted spare ribs on an outdoor grill

Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Spare ribs (pork) are distinguished from short ribs, which are beef.

Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular in Chinese and American Chinese cuisine; they are generally called paigu, and in the cuisine of the Southern United States.

Southern American
Spare ribs are popular in the American South. They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.

American butchers prepare two cuts:

Pork spare ribs are taken from the belly side of the pig’s rib cage above the sternum (breast bone) and below the back ribs which extend about 6″ down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than baby back ribs.
St. Louis Cut ribs are spare ribs in the style of St. Louis-style barbecue, where the sternum bone, cartilage and the surrounding meat known as the rib tips have been removed. St. Louis Cut rib racks are almost rectangular.
Southern-style spare ribs are usually pulled from the whole slab and consumed individually by hand, with the small amount of meat adhering to each bone gnawed off by the eater.

Chinese Style Spare Ribs

Chinese
In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, then may be fried, steamed, or braised.

In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes. In American Chinese cuisine, pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter.

Chinese-style spare ribs are usually consumed by gnawing the meat off of the small bone sections while held aloft with chopsticks.

Kitchen Hint of the Day!

May 31, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When buying Ribs……….

Choose the right rib. Baby backs make great starter ribs — they’re tender, well-marbled, and quick and easy to cook. Also when buying ribs, look for plump meaty racks. Avoid “shiners” — ribs with so much meat removed you see the shiny bones.

Healthy Party Recipes

January 3, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the Eating website and Magazine it’s Healthy Party Recipes. Find some Delicious and Healthy Party Recipes with recipes like Chicken, Quinoa and Sweet Potato Casserole, Slow-Cooker Balsamic Short Ribs, and Sheet-Pan Chicken Fajitas. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Party Recipes
Find healthy, delicious party recipes, from the food and nutrition experts at EatingWell.

Chicken, Quinoa and Sweet Potato Casserole
This protein-loaded chicken and sweet potato casserole dish is made with multicolored quinoa, a blend of white, red and black varieties, but any color will work…………….

Slow-Cooker Balsamic Short Ribs
Now here’s a healthy beef short ribs slow-cooker recipe you can serve to company–even on a holiday. Serve with mashed celeriac or mashed potatoes, steamed green beans and a bold Italian red wine that has a touch of sweetness (think amarone or brunello)……………………..

Sheet-Pan Chicken Fajitas
One sheet pan is all you’ll need to whip up these zesty chicken fajitas. They’re quick and easy to make and cleanup is even faster!………………………..

* Click the link below to get all the Healthy Party Recipes
http://www.eatingwell.com/recipes/19925/holidays-occasions/occasions/parties-entertaining/

Kitchen Hint of the Day!

November 3, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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What’s you favorite; pork or beef ribs………………

Basic options for ribs are pork or beef. Both are flavorful and juicy when properly cooked, but pork tends to be the leaner option. The most common cuts of pork ribs are baby back or spare ribs. While spare ribs are meatier, they’re also higher in fat and calories.

Baked Baby Back Ribs w/ Baked Scalloped Potatoes

September 16, 2020 at 6:51 PM | Posted in Main Street Bistro, Pork, ribs | Leave a comment
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Today’s Menu: Baked Baby Back Ribs w/ Baked Scalloped Potatoes

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. I have to be at the Dermatologist at 8:30 for my yearly check up. The Doc said everything looked good! Afterward Mom wanted to stop by Meijer, which is right down the road from my Dermatologist. Then we went to McDonald’s to pick up her Breakfast for her. Another nice day out, 81 degrees and partly sunny. In the upcoming days our highs will be in the 60’s and lows in the 40’s, Fall is coming! For Dinner tonight I prepared Baked Baby Back Ribs w/ Baked Scalloped Potatoes.

 

 

We just had Ribs last week but Mom loves Ribs, so I have to keep Mom happy! I bought a package of the Curly’s Baby Back Ribs from Meijer earlier today. The thing I like about these Ribs is they are a lot easier and quicker to prepare. And they are good tasting Ribs!

 

 

To prepare them, it couldn’t be easier; The package instructions – Heat the oven to 375 degrees F. Line a baking sheet with aluminum foil. Remove ribs from package and place on baking sheet; cover with foil. Bake 20-25 minutes. For extra Sauce we used Jack Daniel’s Honey BBQ Sauce.

 

 

The Ribs came out incredible! Tender, flavorful, and bursting with that BBQ flavor! Curly’s Baby Back Ribs is a very delicious and time saving way to have some good Ribs! I had bought 2 packages of them, I have the other one in the freezer, to be used soon! Good job on the Ribs there Curly!

 

For a side I tried another Reser’s Main Street Bistro side dish, Baked Scalloped Potatoes. I came across these Meijer. And we are hooked on them!. We had the Sliced Potato Casserole last night and having the Baked Scalloped Potatoes. This one also comes in a tray that you can microwave or bake in the oven, I’m going with the Oven Baking way.

 

 

Very easy to prepare , as the other’s were. Preheat the oven to 350 degrees. Just remove the tray from the package and remove the film covering the tray. Place the tray on a baking sheet and heat in the oven for 22 minutes. And it’s ready to serve!

 

 

Seasoned with a shake of Salt and Pepper and a sprinkle of Kraft 2% Shredded Sharp Cheddar Cheese. Another delicious Potato Dish! Seasoned just right and you can hints of taste from the Butter and Sour Cream. I’m a proud member of the Main Street Bistro Nation! For Dessert later a Dole Diced Peach Cup.

 

 

 

 

 

 

 

 

 

Curly’s Baby Back Pork Ribs

We expertly smoke our ribs for hours so you don’t have to. Enjoy a juicy and unforgettable flavor experience with Curly’s Ribs. Curly’s Authentic Hickory Smoked BBQ products are always pulled, never shredded, for true restaurant quality. We start with the best cuts of meat—absolutely no fillers—then expertly smoke our pork, beef, chicken and ribs for hours so that you can enjoy the cuts you crave in minutes. Look for Curly’s at your local grocery store!
https://curlys.com/recipes/curlys-slow-cooked-bbq-ribs/

 

 

 

 

Main Street Bistro – Baked Scalloped Potatoes
A rich and creamy baked casserole of tender potatoes topped with golden-brown cheddar cheese.

* Fully Baked
* No Artificial Colors or Flavors
* Microwave/Oven Safe Tray
* Ready in 5 Minutes

Nutrition
Serving Size 2/3 cup (140g)
Servings Per Container about 4
Amount Per Serving
Calories 230
Amount
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 40mg
Sodium 500mg 22%
Total Carbohydrates 20g
Dietary Fiber 2g
Sugars 3g
Protein 8g
https://mainstbistro.com/product/baked-scalloped-potatoes/

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