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    4 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I could never make a decent pot roast, so I finally asked my butcher to give me the most expensive roast he could so it would come out tender. He told me I didn't have to have an expensive one...just cook it right. So I ended up with a bottom round rump and followed his instructions. He was right...I cooked it the way he suggested and wow...what a difference. I won't cook one any other way nowl. This is really tender and juicy. You really can cut it with a fork!. We enjoy this with egg noodles or mashed potatoes. Make sure you DO NOT season it before the browning process as this will burn the spices and causes a burnt flavor. If you want to add veggies, put them in after the browning process.

    Recipe #395957

    This is the recipe for the true Canadian-Chinese type of ribs very popular around Ontario, Canada. You can't find these state side, unless you have this recipe!! Having grown up on the canadian border near Cornwall, Ontario in a town named Massena, NY, most of my relatives were from the canadian side so we crossed the border frequently and ate at the many chinese restaurants there. These are very sweet, sticky and delicious! You can use babyback pork ribs, country style pork ribs. This also turns out great using beef ribs, too. I've even used this recipe to cook boneless, skinless chicken in...it's just that good. Very simple ingredients, but don't let that fool you!! You'll see! I also find that you don't have to parboil them like some folks do..I cook them right in the sauce in the oven...gives them more flavor.

    Recipe #392507

    This is super simple and easy to make! Not too vinegary and not too sweet!! Time is less than 10 minutes to throw together!

    Recipe #234120

    This is one of my favorites!! It gets requested for every get together or party we go to! Easy, one dish and very tasty!! Make it up and pour it into a "bread bowl" and watch it disappear!! I like to have an assortment of crackers nearby to finish this up.

    Recipe #103710


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