Bon Bon Spareribs 1 Recipes

Steps:

• Mix spareribs, allspice, salt, eggs, MSG and soya sauce together.
• Marinate for 2 to 4 hours.
• Mix together flour and crumbs.
• Put ribs into flour mixture and mix until well covered.
• Deep fry 2 or 3 minutes if freezing OR 4 to 5 minutes if eating right away.

Steps:

• Cut short style pork ribs between bones into pieces.
• Mix 1 tablespoon five-spice powder, sugar, salt, msg, water, and potato starch.
• Let stand in refrigerator for 5 hours.
• Add 2 eggs; mix.
• Dip in more potato starch then bread crumbs.
• Deep fry in older oil 375 degrees Fahrenheit (as told) until dark spots of blood seep out of bones or until golden.
• Dry on paper towels.
• Spritz with lemon juice.
• This was given to me by a cook who only makes 10 pounds at a time so adjust as needed.

Steps:

• Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
• For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
• Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
• Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
• Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
• Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.

Steps:

• Mix butter and sugar together to a creamy consistency, then add vanilla.
• Add flour and salt gradually, mix with a fork.
• Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
• Place on an ungreased cookie sheet and bake at 350° for 12-15 minutes.
• Cool cookies.
• Make frosting, thoroughly mix together frosting ingredients.
• Dip top of cookies into frosting and allow to dry.

Steps:

• In a large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange juice, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
• Line a large baking sheet with parchment paper. Shape the cookie mixture into 1" balls. Place on a baking sheet, insert a lollipop stick, and freeze for about 30 minutes.
• In a small saucepan combine the chocolate chips and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in melted chocolate. Return to baking sheet.
• Loosely cover and refrigerate 1 hour or until chocolate coating is set. If using liqueur, flavor will mellow after a day or two. Enjoy!
• Makes 20 pops.
• To Store: Place in covered container; refrigerate up to 1 week.