Wednesday, March 21, 2012

Ribs & Hashbrowns; Gingerbread Pancakes

 I'm pretty sure mi madre is like the best cook.. ever. Last night we enjoyed, "Pressure Cooker Pork Ribs" with "Chive & Onion Hashbrown Potatoes", & of course a green salad! Yummo! Then this morning, she made "Gingerbread Pancakes with Banana Cream", which were equally delicious. I hope you try these easy dishes & like them as much as we did!
~J




Pressure Cooker Pork Ribs
  • 2 lb. boneless country style ribs, cut into 2" chunks
  • 1 t. onion salt
  • 1 t. pepper
  • 1 t. paprika
  • 1 T. vegetable oil
  • 1 c. water
  • 3 T. ketchup
  • 4 1/2 t. white vinegar
  • 1 t. Worcestershire sauce
  • 1 t. prepared mustard
  • 1/8 t. celery seeds


Sprinkle ribs with onion salt, pepper, & paprika. In pressure cooker, brown ribs in vegetable oil. Remove & drain. Return ribs to cooker. Combine remaining ingredients, (water, ketchup, vinegar, Worcestershire, mustard & celery seeds); pour over meat.
Bring to full pressure over high heat. Reduce to medium heat & cook for 15 minutes.
Remove from heat; allow pressure to drop on its own. Remove ribs into serving dish. Skim fat off sauce if necessary & serve with the ribs if desired.
4 Servings.






Chive & Onion Hashbrown Potatoes
  • 1 1/2 c. half and half
  • 1 c. spreadable chive & onion cream cheese
  • 2 T. dried minced onion
  • 1 t. salt
  • 1/2 t. pepper
  • 2 pkg. (20 oz. ea.) refrigerated hashbrown potatoes
  • 2 c. shredded Swiss cheese
  • 3 T. minced fresh chives
  • 2 T. butter, cubed


In small saucepan, combine the 1st 5 ingredients. Cook & stir over medium heat until blended. Transfer to large bowl. Add potatoes. In greased 13x9" or 3-quart dish, layer 1/3 of the hashbrown mixture & 1/3 of the Swiss; sprinkle with 1 T. chives. Repeat layers. Top with remaining hashbrown mixture & cheese; & dot with butter. Cover with foil & bake at 375 degrees for 35 minutes. Uncover & cook for an additional 10-12 minutes or until the edges begin to brown. Remove from oven & let stand 10 minutes. Sprinkle with remaining chives.
12 Servings






Gingerbread Pancakes with Banana Cream
  • 2 c. heavy cream
  • 1/3 c. powdered sugar
  • 2 medium bananas, chopped
  • 3/4 c. butter, softened
  • 1 1/2 c. brown sugar
  • 6 eggs
  • 1 1/2 c. molasses
  • 6 c. flour
  • 4 1/2 t. baking powder
  • 1 T. ginger
  • 1 T. cinnamon
  • 2 1/4 t. salt
  • 3/4 t. allspice
  • 4 c. 2% milk


Beat cream until it begins to thicken. Add powdered sugar; beat until soft peaks form . Fold in bananas. Cover & chill.
Cream butter & brown sugar until light & fluffy. Add eggs, 1 at a time, beating well after each. Beat in molasses. Combine dry ingredients and add alternately with the milk, beating well after each.* Pour by 1/4 cupfuls onto greased hot griddle. Serve with banana cream.
Makes 42 good-sized pancakes! - 4 2/3 c. topping

*Batter can be prepared ahead of time & refrigerated 2 hours before cooking.
Leftovers? Freeze 'em! Then next week you can defrost just as many as you need.

1 comment:

  1. The ribs were falling off my fork and the hashbrowns were sooooo yummy!!
    These are really good recipes, thanks for sharing them:)

    ReplyDelete