[Jamestown1630]

This week: Looking forward to Fall, and more stick-to-ribs main dishes - made easy with the use of some prepared ingredients!

(If you would like to be on or off of this weekly cooking-thread ping list, please send a private message.)

-JT

[Liz]

Stick-to-your-ribs dish? I think beef, and lotsa veggies.
Here's a light dish w/ Asian flavors.

Sweet and Spicy Beef Lettuce Wraps / topped w/ Broccoli Slaw

BEEF PREP Steep on counter 20 min 1/2 c soy sauce, 2 tb ea br/sugar,
sesame oil, 1.5 tb sriracha, cup minced green onions, 2 tea gar/powder, tea
ginger powder, juiced lemon; mix/dissolve; toss in to coat 2 lbs flank steaks
sliced thinly across grain 1/8" thick.

COOK BEEF Heat 2 tbl oil on high just smoking, then add steak slices
in one layer, saute/brown/cook thru/turning. Plate; sprinkle w/ scallions.

ASSEMBLY Fill romaine, bib, iceberg leaf w/ beef; rollup.
Top with broccoli slaw, chopped green onions.

SERVE with hot jasmine rice.

BROCCOLI SLAW shredded broccoli in produce aisle mixed w/ mayo.

[umgud]

THX for the ping.

[Yaelle]

Really, really, really looking forward to fall. Really!!! It was 110 degrees here today. Jumped over the hill to Malibu for a couple hours to bask in their heatwave of 85 degrees.

Instead of casseroles, we’ve been gravitating to chopped watermelon and salads. I would love cozy and warm and feeding my family that ravioli casserole.

[Hiskid]

Great recipes just up my alley today.

Question: I have been through 3 instant read thermometers in the last 4 years. Anyone have a recommendation?

Also, with all the appetizer recipes last week, I didn’t see offers of good cold appetizers that can be prepared well before company comes. Anybody have any crowd-pleasing ones out there?