Spoiled Baby Back Ribs
Boiled ribs are bathed in a homemade barbeque sauce and broiled until sticky and delicious.

Put the ribs in a big pot and add water to cover them.

Over high heat, bring to a boil; then, reduce heat to medium and simmer for one hour, or until the vegetables are tender.

In the meantime, combine the liquid smoke, ketchup, vinegar, Worcestershire sauce, sugar, and salt in a saucepan.

Over medium-high heat, bring to a simmer; then lower heat to medium-low and simmer, covered with a lid, stirring occasionally, for about 30 minutes, or until thickened.

Set the oven rack about 6 inches away from the heat source and preheat the oven’s broiler.

Using foil to line a baking sheet

Vegetarian Coconut Curry with Tofu
Chock full of veggies and drenched in a sweet and mildly spicy coconut milk-based sauce, this vegetarian curry dish is a comfort food for any fans of healthy eating.

Wrap tofu in 2 to 3 layers of paper towels and place on a plate.

Place a second plate on top to encourage fluid out of the tofu.

Let sit until paper towels are saturated 3 to 5 minutes.

Meanwhile preheat the oven to 200 degrees F (95 degrees C).

Lightly grease a baking tray.

Discard wet paper towels and cube tofu.

Place on the prepared baking tray.

Bake in the preheated oven until adequately dry about 20 minutes.

While the tofu is baking drain pineapple chunks reserving juice.

Pav Bhaji (Indian Curry)
This recipe demonstrates how to make pav bhaji, a popular Indian street food served with tender white bread rolls, at home.

Heat 1 tablespoon oil in a saucepan over medium heat.

Add onion and 1/4 teaspoon salt; fry until browned 5 to 8 minutes.

Add garlic; cook and stir for 4 minutes.

Pour in 1 cup water.

Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt.

Bring to a boil.

Reduce heat and simmer until flavors combine about 10 minutes.

Add tomatoes potatoes and corn to the saucepan.

Season with chile powder coriander and ginger.

Bring to a boil.

Reduce heat and simmer for 15 minutes.

Mash curry gently with the back of a wooden spoon or spatula.

Simmer for 10 minutes more.

Taste and adjust salt.

Add 1/2 teaspoon pav bhaji masala and lemon juice.

Mash slightly again.

Deviled Egg Dip
This flavorful egg dip, which is made with a ton of bacon and mozzarella cheese and is a great way to use up a lot of hard-boiled eggs, is great as a cracker spread.

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.

Cover the saucepan and bring the water to a boil over high heat.

Remove from the heat and let the eggs stand in the hot water for 15 minutes.

Drain.

Cool the eggs under cold running water.

Peel and chop the cooled eggs.

Cook the bacon in a large deep skillet over medium-high heat until evenly browned about 10 minutes.

Drain on a paper towel-lined plate; crumble once cool.

Combine the eggs bacon mayonnaise mozzarella cheese paprika sugar white wine vinegar and mustard in a bowl to make a chunky dip.

Garnish with paprika.

Green Beans Kids Are Sure to Eat
If you season green beans for kids with plenty of butter, onion, and garlic, they’re sure to love them!

In a saucepan, heat butter, garlic powder, onion powder, and pepper over medium heat for one to two minutes, or until butter is melted.

Green beans should be heated through after 5 to 10 minutes after being stirred into the butter mixture.

Carrots ala Camille
My mother in law gave us this easy and delicious recipe for carrots as a side dish.

Place the carrots in a large pot and cover them with water.

Boil until they are tender.

Drain well and return carrots to the original pot.

Approximately 5 minutes before serving the carrots add maple syrup and butter to the pot.

Stir until the carrots are coated.

Spicy Garlic Potato Noodles
Utilizing potato starch, these homemade, gluten-free noodles are made. They are ideal for soaking up the flavor of any sauce because of their excellent texture and bland flavor.

In a bowl, mix 1 cup potato starch, salt, and vegetable oil.

You can achieve the ideal dough texture by adding a small amount of boiling water at a time, stirring in between additions.

Place on a work surface that has been lightly dusted with potato starch.

Working quickly while the dough is still warm, knead it until it is smooth and elastic, adding more potato starch as needed.

Large pot of lightly salted water should be brought to a boil.

Organize a sizable bowl of ice water.

Roll out the dough to a thickness of 1/8 inch while the water is boiling.

Use a pizza cutter to cut the noodles into 1/4-inch lengths.

distinct noodles

Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers
Swiss chard is sauteed in olive oil with mushrooms and roasted red pepper in this colorful vegetarian side dish seasoned with white wine.

A big skillet with medium heat is used to heat the olive oil.

Cook and stir the mushrooms, onion, and garlic for about 5 minutes, or until the mushrooms are soft.

Add the salt, black pepper, red pepper, oregano, and Swiss chard.

Cook for about 3 minutes, or until Swiss chard is wilted.

Cook for another 3 to 4 minutes, stirring in white wine, or until Swiss chard is tender.

Mitzie’s Beef Stroganoff
This recipe for beef stroganoff uses ground beef. The dish will have a delightfully creamy texture if cream cheese and sour cream are incorporated just before serving.

A large skillet should be heated to medium-high.

Salt and pepper the hot skillet before adding the crumbled ground beef.

Beef should be thoroughly browned after 7 to 10 minutes of cooking and stirring.

Extra grease should be drained and thrown away.

Place the beef in a bowl.

In a skillet set over medium heat, melt the butter.

In hot butter, cook and stir onion and garlic for three to five minutes, or until soft.

Cook and stir until flour is browned, about 1 minute, after adding flour to the onion mixture.

Stir the beef back into the skillet.

Bring to a boil the mixture in the skillet with the beef broth.

Stir the mixture with the mustard and Worcestershire sauce.

Microwave Banana Baked Oats
This is a fantastic microwave-cooked banana baked oats recipe. It’s ideal for time-constrained college students who require a filling breakfast.

Place oats in a blender and process until they form a fine flour.

You need 1 cup blended oats.

Mash banana in a glass or microwave-safe dish.

Mix in cinnamon and vanilla.

Pour in blended oats and baking soda and mix to combine.

Stir in milk until well combined.

Cook in the microwave until set about 2 minutes.

Allow to cool before eating.