Find out how to make tender pork chops by choosing the right cut from the grocery store and cooking it perfectly.

Instructions

Preheat your oven to 300°F. Salt and pepper both sides of your ribs and place in a single layer in your pan, fattier side up.

Cover the pan tightly with foil and bake for 2 hours. Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat. They should be starting to become tender. If they still feel tough, re-cover them and place them back in the oven for 15 to 30 minutes.
Transfer ribs to a plate and drain liquid from the pan. Return ribs to tray and brush with a generous coating of BBQ sauce.

Turn oven down to 275°F and bake ribs, uncovered, for 1 hour more, or until you can pull the meat apart with a fork (if your ribs were small and already pretty tender when you put them back in the oven, start checking after 20 minutes). Brush with another coat of BBQ sauce, rest for 5 minutes, serve and enjoy!

Step 4: Add Water to the Pan
On the other side of the pan pour in enough water so that it pools, but does not touch the steak. Usually about a 1/4 cup of water works, as long as you're not adding so much that the liquid begins to pool under the steak. That will result in soggy steak, which is something no one likes.

Step 5: Now Steam that Sucker
Put a lid on the pan and turn the heat on to medium.

What should happen, if you read that part I bolded earlier, is that the water will heat, and steam will begin to fill the pan.

f you’ve never tried it, Derby Pie is a fabulous chocolate chip and walnut pie. There seems to be a widespread fallacy on the Internet that Derby Pie has pecans, but traditional Derby Pie has walnuts. If you don’t like walnuts, pecans are obviously a common substitution in recipes. Whichever nut you choose, this is a seriously yummy pie!

Sadly, my recipe is not for the original, one-of-a-kind Derby-Pie® because that recipe is top secret at Kern’s Kitchen, the developer of the pie over 50 years ago.

Heat oil in a pan. Add spices, tomatoes, sugar and salt.
Cook on medium heat for 3 minutes till the tomatoes are soft.
Add potatoes and eggplant. Cook for about 5 minutes.
Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender.
Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.

Step 1: Buy a smaller chicken.

The first step in cooking beans is buying the right ones. Most dried beans you’d find at the grocery store or in the bulk section of high-dollar organic markets aren’t very good since they don’t see enough turnover to be remotely fresh. Rancho Gordo has excellent beans; so does Zursun, a company out of Idaho.

A cheaper alternative would be to buy beans from busy international markets that cater to bean-loving populations, where there’s a better chance that the store is turning over its inventory.

A word on the pot: I like to cook beans in clay. Glazed or unglazed, terra cotta is the perfect vessel for cooking beans. Put them in the chosen pot and cover them with fresh water. You don’t need as much as you might think: enough to cover the beans by an inch or so will suffice. Too much water and the flavor of the beans will be diluted. Place a lid on the pot and place on a burner over low heat. For a clay pot, use a heat diffuser — or use one regardless. The idea is that you want very even, slow cooking for the beans. As they come up to a simmer, skim any foam or froth that might come to the surface and replace the lid. Cook. Slowly. Nice and easy.

The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You’re essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they’d overcook before they got to the ideal crispy state.

That’s pretty much it, honestly. You cut the sprouts in half, toss in olive oil, salt and pepper, and then arrange them cut-side-down on the hot-hot sheet. Use tongs! Move fast. Then they’ll roast for 20-25 minutes, until deeply browned.

How to minimize old maids without burning your popcorn... Step 4 is the difference from previous posts...Saw this on simplyrecipes.com...
1) heat 3 T oil/grease in pot over medium-high
2) add 3-4 kernels, cover
3) when they pop, add 1/3 C kernels in an even layer
4) cover, remove from heat & count to 30 seconds (this brings all kernels to near-popping temp so that when returned to heat they will all pop at about same time)
5) return to heat & when popping starts in earnest, shake pan with tilted lid until popping slows to a few seconds between pops
6) dump popcorn immediately into wide bowl, season to taste