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Sweet and Sour Pork Ribs and Glazed Carrots

Sweet and sour flavors add zest to the pork ribs which are complemented by the versatile flavors in this colorful pasta salad. The glazed carrots add accent. The refreshing coffee- flavored dessert is an elegant finale.

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This versatile Spinach Cheese Tortellini Salad is at home as a main course for four or serve smaller portions as a unique salad with your favorite entrée.

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recipe

Ingredients:

  • 1 package BUITONI Refrigerated Spinach Cheese Tortellini (9 oz.), prepared according to package directions, chilled
  • 1 bag prepared salad greens
  • 2 cups halved cherry tomatoes
  • 1 cup (4 ounces) shredded provolone cheese
  • 2 ounces pepperoni, thinly sliced
  • 1/3 cup balsamic vinegar salad dressing
  • 1 cup salad croutons

Directions:

TOSS pasta, salad greens, tomatoes, cheese, pepperoni and salad dressing in medium bowl; top with croutons.

reviews

Review This Recipe
  •  Star(s)

    still yummy

    JUDY MALLORY from GLEN CARBON, IL

    I have already rated this years ago. But I had to look up the recipe again. I just noticed that the person who rated the recipe after me mentioned using pepperoni to add zing as if it were her idea....gee the recipe calls for pepperoni???????? :)It is a great salad!

  •  Star(s)

    The teachers loved it!!!!!

    JUDY from

    I fixed this the first time for a 'STAFF APPRECIATION LUNCH" at my daughters school... It was a huge hit! And i was told a nice change from the usual salad fare. My husband loved it too, so i make it at home regularly as well! What i also love is that it can be the main dish as well as a side dish... Great combo of ingredients! YUMMY!!!

  •  Star(s)

    Just okay

    Linda from Pasadena, MD

    This was not bad, but not the best ever either. I added pepperoni for a little zing and it helped.

  •  Star(s)

    So-so

    Karen from Delaware

    I found out the hard way that I REALLY don't like balsamic vinegar. Maybe it would work with Italian Dressing. I suggest testing a bite with the vinegar before pouring on the recommended amount. Even so, my husband thought it was very good.

  •  Star(s)

    Great Salad

    Stephanee Eastman from Utah

    This salad is easy to make and goes great with garlic bread. I used mozzarella instead of provolone.

  •  Star(s)

    Great Salad

    Bryan from

    I made this for my company picnic and it was a hit! I used an Italian 6 cheese blend instead of the provolone, but that didn't really change the recipe much. It tasted great!

  •  Star(s)

    A Delicious Tortellini Salad

    marie olson from Cleveland,Ohio

    My family loves this salad, it's easy to make. It's tasty and nutritious and with a loaf of warm bread and some fruit for dessert pleases everyone!


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 4

  • Calories: 490
  • Calories from Fat: 230
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 10g (49% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 1290mg (54% of DV)
  • Carbohydrates: 44g (15% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 7g
  • Protein: 22g
  • Vitamin A: 60% of DV
  • Vitamin C: 35% of DV
  • Calcium: 40% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

The secret ingredient in this sweet and sour pork ribs recipe is tamarind. Add some zest to your pork ribs!

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recipe

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 pounds pork ribs, cut into individual ribs
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups water
  • 1/4 cup tamarind paste
  • 4 to 5 tablespoons packed brown sugar or grated piloncillo
  • 2 tablespoons red wine vinegar
  • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
  • 1 tablespoon all-purpose flour, dissolved in 1/4 cup dry red wine
  • Hot cooked rice

Directions:

HEAT oil in large skillet over medium-high heat. Add ribs; cook, turning frequently, until browned. Remove; set aside.

ADD onion to same skillet; cook over medium-high heat, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic; cook for 30 seconds. Add water, tamarind paste, sugar, vinegar and bouillon. Return ribs to skillet; bring to a boil. Reduce heat to medium-low; cover.

COOK for 1 hour or until pork is tender. Remove ribs; set aside and keep warm. Boil sauce until reduced by half, skimming off fat. Add flour mixture; cook, stirring constantly, for 2 minutes or until sauce is thick. Pour sauce over ribs. Serve with rice.

reviews

Review This Recipe
  •  Star(s)

    Delicious

    Vanessa Owen from Methven

    When this was cooking all I thought about the pork was how good it smeelt and how I couldnt wait to eat them. when it was cooked and I got to take the first **** all that was going through my head was I wish I could eat this every night. it was so delicious and saucy


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 600
  • Calories from Fat: 280
  • Total Fat: 31g (47% of DV)
  • Saturated Fat: 11g (53% of DV)
  • Cholesterol: 90mg (29% of DV)
  • Sodium: 1390mg (58% of DV)
  • Carbohydrates: 52g (17% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 20g
  • Protein: 22g
  • Vitamin A: 0% of DV
  • Vitamin C: 4% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

The blending of apple juice and honey enhances the natural sweetness of baby carrots. This side dish will be loved by young and old alike. Serve with any of your favorite entrées for a simple yet sophisticated accent.

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recipe

Ingredients:

  • 1 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 1 1/2 teaspoons cornstarch
  • 1 pound baby carrots
  • 1 tablespoon butter or margarine
  • 1 teaspoon honey
  • 1/4 teaspoon salt

Directions:

COMBINE Juicy Juice and cornstarch in small bowl; mix until smooth.

COOK carrots in boiling water for 10 minutes or until crisp-tender; drain. Return to pan; add butter, honey and salt. Add Juicy Juice mixture; cook over low heat, stirring occasionally, for 5 minutes or until glaze is thickened.

reviews

Review This Recipe
  •  Star(s)

    YUM!!!

    Olivia Cattan from ME, ME

    THIS IS GOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  •  Star(s)

    yummy

    ANTOINETTE MINOR from Virginia Beach, VA

    this was a great idea!

  •  Star(s)

    look out bugs bunny

    C Wakeling from Silver Springs, NV

    This carrot dish was so scrumdillyicious that even the kids ate it, and I found it easy to make.

  •  Star(s)

    APRICOT HONEY GLAZED CARROTS

    LYNNE KRIEGER from YACOLT, WA

    VERY GOOD. FRIENDS AND FAMILY REALLY ENJOYED THEM. GOOD WAY TO GET CHILDREN TO EAT COOKED CARROTS.

  •  Star(s)

    Bland

    Tabitha from Seattle, Wa

    I made these for Thanksgiving dinner, and was embarresed after serving them. They were bland, and down right gross. I wouldn't recommend this recipe to anyone with taste buds.

  •  Star(s)

    Great

    Sarah from Springfield,MO

    They were a hit! I have a 13yr. old and a 2yr. old and they both loved them. That doesn't happen very often!!!Something to try I made them again using pineapple juice instead of apricot. It was wonderful also!

  •  Star(s)

    Best ever!!!

    Amy-lou from NH

    I have made these several times for guests as well as just us. They have been a hit with EVERYONE from a 4 year old to a 95 year old! Not too sweet, delicious butter tasting sauce. You can cook the carrots in the microwave instead of boiling to save time. Also, I was a bit miffed that I had to buy a huge bottle of the apricot Kern to use only like 1/2c. in the recipe - but then it occured to me to freeze the juice in recipe sized portions. Now when I want to make it I just whip out my premeasured Kern and melt it in the microwave!

  •  Star(s)

    Great Carrots

    Merlin Miller from Twin Falls, Id

    Excellent recipe. The grandkids loved tham and the adults as well! Great flavor!

  •  Star(s)

    Carrots

    Zelda Trujillo from Santa Fe, New Mexico

    My family really enjoyed them. It's the only way I can get them to eat carrots!

  •  Star(s)

    Watch Changing Servings

    Bill Strogis from Melbourne Beach, FL

    I made this for 12 servings and found that I had far too much glaze. If you triple the servings I recommend about 1.5 times the glaze. Otherwise, it was perfect. The crowd thought it was tops.

  •  Star(s)

    yummy

    Nichole from Eden, Ut

    This recipe was really good if you like glazed carrots. My whole family ate it right up.

  •  Star(s)

    A Honey of a Recipe

    Charlene Clark from Fredericksburg, VA

    These carrots were fabulous! There was just the right amount of sweetness not to overpower the delicate flavor of the baby carrots. We also found the left-over sauce great for dipping our cut green beans in. You can't miss with this one.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 100
  • Calories from Fat: 25
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 12g
  • Protein: 1g
  • Vitamin A: 310% of DV
  • Vitamin C: 40% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Nescafé Coffee Granita is a refreshing dessert and is a perfect low calorie option for hot summer days.

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Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe

Ingredients:

  • 2 cups hot water
  • 3 tablespoons sugar blend for baking (such as SPLENDA)
  • 2 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 teaspoon vanilla extract (optional)
  • Light frozen whipped topping, thawed
  • Ground cinnamon

Directions:

COMBINE water, sugar blend and coffee granules in medium bowl until sugar blend and coffee granules are dissolved. Stir in vanilla extract. Pour into 8-inch-square metal baking pan.

FREEZE for 1 1/2 hours, stirring every 30 minutes until slushy. Transfer mixture to a medium bowl; stir with a fork until smooth and more uniform in texture. Freeze for 30 minutes or until firm enough to scoop. Serve with dollop of whipped cream. Sprinkle with cinnamon.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 60
  • Calories from Fat: 0
  • Total Fat: 0g (0% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 0mg (0% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 10g
  • Protein: 0g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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