Beef & Rice
Posted
Sun, 10/05/03
Last night for dinner I prepared thick, boneless meat ribs which had been marinating for two days in teriyaki sauce and garlic. I used our electric skillet to cook the meat slowly in order to keep in the juices and maintain the tenderness of the meat.
We also had sticky white rice as a side, along with green peas and kernel corn combined together with a bit of butter.
The dinner turned out wonderfully well. Even Wilbert was highly pleased. The man always finds fault with one thing or another during a meal, but last night was an exception.
This afternoon, I filled one of our deep soup bowls with leftover rice and vegetables, and then cut up a few ribs into bite-sized pieces for a nicely filling lunch.
In truth, the reheated leftovers turned out better than the original serving.
Tags: Entrees;
Leftovers;
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