Ingredients 3-4 lbs boneless rolled pork butt (shoulder) roast1 package onion soup mix2 1/2 Tbs brown sugar2 1/2 Tbs worcestershire sauce2 1/2 cups applesauce1 1/2 cups water3 tsp vegetable oil1 1/2 tsp paprika Directions Prep: 5 minsCook: 4 1/2 hrsServes: 6-8 Preheat oven to 350 degrees. In a large...
Beat cream, 2 Tbs sugar, and vanilla in a large bowl with electric mixer on medium speed until soft peaks form. Gently stir in mascarpone or softened cream cheese. Cover and refrigerate until ready to serve.
1. In a large baking dish, arrange a single layer of short ribs.
2. Cover well with BBQ sauce.
Combine cornstarch, sugar, soy sauce, and broth in a small bowl. Whisk until smooth. Stir in ginger, toss in beef and stir to coat. Heat 1 tablespoon of vegetable oil over medium heat.
Bring a large saucepan filled with water to a boil. Add asparagus and peas; boil 2 minutes. Drain and plunge into a bowl of ice water. Drain.