Kitchen & Bath World

Baking Soda as a Natural Cleaning Agent

For centuries, baking soda (sodium bicarbonate) has been used by people around the world as a cleaning agent for a wide variety of purposes. As a natural cleaner, baking soda is well known for its ability to clean paint, remove pesticides from vegetables, neutralize odors from books and for many years, even used informally, as a tooth whitening agent to whiten teeth.

Many people who have tried using baking soda to clean their teeth, claim that this natural formula of teeth whitening works like a miracle when it comes to whitening their discolored and stained tooth.

Drinks such as coffee, wine, colas and other factors such smoking and chewing tobacco can leave stains on the outer layer of the teeth, which is the enamel and what baking soda does is help remove these stains by scrapping them off with its abrasive properties (sodium bicarbonate) to make the teeth appear whiter and thus enable them to reflect more light to look brighter.

To use baking soda as a tooth whitener, you can mix it with a bit of water and apply it directly to your toothbrush. Some people like to blend it with a pinch of salt and a few drops of white vinegar and brush with the foaming mixture, followed by regular toothpaste. Results may vary depending on how mild the stains are but most people usually see results within the first one or two weeks.

Disadvantages of Baking Soda as a Teeth Whitener

There are also certain disadvantages to using baking soda as a tooth whitener as well. While it is safe to swallow and is effective in getting rid of surface stains to make your teeth shine, one must understand that baking soda by itself will not bleach your teeth white and neither can it remove all sorts of stains such as yellow, grey, or deeply discolored teeth. For such deep stains, a professional teeth whitening product specifically designed to whiten teeth is going to be much more effective.

Furthermore, baking soda by itself contains minerals that is quite abrasive and if used too often, can damage the surface of the teeth. In some cases, you can permanently damage the enamel and cause cavities or tooth sensitivity.

In a nutshell, baking soda is cheap and can represent an effective short-term natural home made teeth whitening remedy to remove mild stains and brighten your smile. However one should also exercise caution on over relying on baking soda as the only teeth whitening solution.

Some people can imagine chicken delicious only when it’s fried. Granted one has to admit that it really does indeed taste great when cooked like that, but is it healthy? And if it is not healthy, is there another way to prepare chicken quick and easy which not only will taste great but also provide a much healthier option for those on a diet or who simply wish to watch what they and their families eat.

Well, in fact there is, there’s a much better alternative of cooking it fried and indeed just as delicious, if not more - the simple question then is: Why not bake chicken?

It is not hard as it sounds either. By following simple instructions you are on your way to a healthy and great tasting meal.

To bake chicken we need either a whole chicken or 6 chicken ****** pieces. Wash the dressed chicken thoroughly and coat with olive oil. Sprinkle enough salt and pepper to taste. If we want, we may put some marinade mix, like a concoction of rosemary herbs, thyme or oregano, dried or fresh. For simple marinade, try soy sauce and lemon. As we’re doing these, pre-heat the oven to 350 degrees.

Now we’re ready to bake chicken.

-Put the chicken on the baking dish. Then place it in the oven and make sure it is uncovered.

-Bake chicken for an hour and a half in 350 degrees till we see the chicken skin turn into a luscious and juicy golden brown.

-Place inside a meaty part of the chicken a meat thermometer to check if the meat temperature has reached 170 degrees. If it has then we’re ready to take it out of the oven. To bake chicken thighs we need the meat temperature to reach 180 degrees. These standard meat temperatures make sure we bake chicken well with all parts cooked. Half-cooked chicken, or any meat for that matter, can cause stomach upset or even food poisoning.

-Then we cut the fleshy part of the meat deep. This should reveal white meat inside instead of pink and clear lip-smacking juice, not reddish. To bake chicken correctly all these tests should be satisfied. If not, we bake the chicken some more. Then we’re ready to serve tender and juicy baked chicken, in all its yummy goodness.

When we opt to bake chicken we come out with a healthy and tastier chicken than when we fry it. Deep frying may be a good idea. But baked chicken is still many times better. When re-heating left-overs through the oven chicken often comes out tasting better than if we re-fry left-over chicken.

When we bake chicken we can even opt to stuff it with potatoes, or garlic and onions. There are lesser chances of burning the meat or ruining the skin cover. Lots of times, we need breading to fry chicken-that’s added cholesterol. If we merely bake chicken there is no need for any covering on the skin surface.

So opt to bake chicken more often. It will surely do well for our taste, health, and family.

For most of us Christmas is a time of year for sharing time with our loved ones. It is an especially important time for our children who thrive on the magic of the season and those traditions that create lasting childhood memories. For them, the excitement of Christmas starts long before Christmas Day and they love nothing better than being involved in the festive preparations. Baking cookies is one tradition that has stood the test of time and has been passed down from mother to child for generations.

Being involved in Christmas preparations always evokes warm abiding memories warmth and closeness. Baking Christmas treats such as cookie and candy is a wonderful ritual that can be shared with your kids and brings so much pleasure and is a wonderful tradition to share if you plan it properly in advance.

Make sure you start the day in the best frame of mind, which means everyone should have had a good nights’ sleep. It’s also not a good idea to let the kids pick at the raw ingredients you are using to bake the cookies or candy, however tempting. So, start the day with a sustaining breakfast or lunch before you begin your Christmas cookie bake. An upset tummy can spoil the memory of the day for everyone and it is never too soon the teach your children a rule basic cooking rules.

Everyone will be eager to be involved in the prepartion and cooking process. Allow the kids the freedom to try out the kitchen appliances for the first time and have fun by experimenting with the ingredients and creating their own individual cookies. They will love seeing the end results and will take great pleasure in showing the rest of the family their little works of art.

Don’t plan your cookie baking for the day before you are expecting guests or need your kitchen to be in pristine condition. Expect chaos and take a relaxed attitude towards if for one day. You will enjoy the experience all the more if you are not stressing over spills. The kitchen can be put back to its original state, having fun on this occasion is far more important. Your kids wil really appreciate being less restricted and you they will love you for it. The whole experience can be rewarding for all of you.

Baking cookies with your kids should be a happy and stress free time. Create the ideal conditions for your Christmas cookie cooking day so that you and your kids will enjoy every minute of it.

Don’t plan your baking event the day before you are expecting guests or need your kitchen to be in pristine condition! Take a relaxed attitude towards the fact that the kitchen will be in some degree of chaos. You will enjoy the experience all the more if you are not stressing over spills!

Finally, be completely organised and have everything you are likely to need on hand. Kids can have a short attention span and won’t enjoy a trip to buy missing ingredients when they are eager to start cooking! Being prepared for this Christmas cookie cooking day can make all the difference to your enjoyment and theirs. Follow all the guidelines and your day is sure to be a great success and one you and your children will want to recreate every year.

What is so special about baking in Castara to warrant an article encouraging people to visit? The answer is an aroma and taste that can only be obtained by truly old style baking methods.

Castara is on Tobago’s Leeward coast shortly before Englishman’s Bay. There are different routes to Castara depending upon where you are staying in Tobago. If in the Charlotteville area you simply take the North Coast Road, going through Parlatuvier and continuing on to Castara. Visitors in Roxborough can use the Roxborough Parlatuvier Road and turn south at Parlatuvier. Those who are holidaying along Tobago’s south west coast can drive using the Grafton Road to get to Plymouth and then using the Arnos Vale Road to go to Moriah and on to Castara. Vacationers in Scarborough have a variety of routes to get to Moriah and then proceed to Castara. Whichever route you use to get to Castara it is a scenic drive along hillsides with sometimes distant views of a blue sea and other times beaches close by that make you want to stop and immerse yourself in the water. Along the way you pass through villages where houses seem to cling to hillsides and little children play in the streets.

Castara is a small village clustered around a picturesque bay of blue green water gently lapping onto a beach of golden sand. The small houses in the village climb the hillside and interspersed among them are rustic guesthouses and local restaurants. Each day the fishermen land their catch on the beach and if you are lucky you can see them roast a few on galvanise sheets over a wood fire. A short walk away from the village is a small waterfall and pool where refreshingly cool water

No visit to Castara however would be complete without viewing and tasting the products baked there. In this village you can get locally baked breads (including a delicious pumpkin bread), cakes, sweetbread, and coconut drops (these are so soft and moist that they break apart just using your fingertips and fill your mouth with flavour).

What is the secret – an old time dirt oven that uses a wood fire, dough wrapped in wet banana leaves and preparation methods developed over years. These delicious products are baked by a group of senior citizens who have been baking with this method for decades. The oven is located just off the main road across a small stream and directly in front of the beach. You can witness the entire process from the firing of the oven to the placement of the dough to the removal of the finished product that fills the air with a wondrous aroma. Locals and visitors alike come to Castara from surrounding areas to purchase and observe a baking method that is now rarely seen.

Spend the day watching the baking process, bathe in the sea, refresh yourself in the waterfall, have lunch at one of the local restaurants. Be forewarned however, if you want to purchase some to the baked products, come early to place your order because all are so delicious they are sold almost the moment they come out of the oven and the baking is only done on Thursdays and Saturdays.

Great dinners do not always require advanced planning. Sometimes, you just have to wing it with what you have on hand. If you keep your pantry and refrigerator stocked with some basic supplies – and a few surprises – you will never be at a loss when you have to whip up something great for dinner with very little notice. Here is a list of baking supplies to keep on hand at all times so that you will never be caught by surprise without something to cook for dinner.

 

In the Pantry

 

At a minimum, you should have unbleached white flour, whole wheat flour and cake flour stocked in your pantry. In addition to being the base for breads and cakes, flour can be used to whip up a batch of fresh pasta, spaetzle or dumplings in no time at all. Use it to make gravies and sauces that can transform a meal from commonplace to sublime.

 

Cornstarch makes smooth gravies and is an ideal thickener for sauces, stews and stir fries. In addition, when you need an emergency dessert, cornstarch, milk, vanilla and sugar or sweetener make a quick, impressive “from-scratch” vanilla pudding.

 

Sugar substitutes are convenient to have on hand, especially if you are trying to cut down on sugar in your meals. They are ideal for use in sweet and sour sauces, desserts, drinks and other recipes that call for sugar.

 

Flavored oils have been popular in gourmet circles for years, and they have finally made their way to the supermarket shelves. Chili, lemon, pepper, orange and basil are just a few of the flavored oils you can tuck into your cupboard to add flavor to simple dishes. Try using them in stir fries and salad dressings, or as a base for marinade. Also consider olive oil, almond oil, walnut oil and grapeseed oil.

 

Flavored vinegars, including balsamic vinegar, red and white wine vinegar, herb or fruit infused vinegars and cider vinegar are all great additions to the well-stocked pantry. Pick up one or two each week when you do the grocery shopping, and you will soon have a full selection of vinegars to experiment with.

 

Other baking ingredients to keep in your pantry include canned unsweetened juices, unsweetened fruit spreads, raisins, dried fruits, sunflower seeds, sliced almonds, cocoa powder, salt, kosher salt and sea salt, whole peppercorns (so much better freshly ground than pre-ground), cream of tartar, baking soda, vanilla and other flavored extracts as well as cooking sprays. Canned tomato paste is incredibly versatile and can be used in a huge variety of recipes from soup to dessert.

 

Dried beans, especially lentils, cook up quickly with brown rice and vegetables. A variety of grains like couscous, quinoa, cornmeal, rolled oats and kasha make delicious sides or alternatives to rice and potatoes.

 

Pasta in a variety of shapes – bow-ties, angel hair, linguine, shells and elbows may all be pasta, but they each show off the flavor of different dishes best.

 

Rice is another ‘bland’ ingredient that has a lot of character, especially if you branch out to some of the more exotic varieties. Basmati and jasmine rice are just two varieties of rice that can elevate a rice dish to new heights. Of course, plain white rice is great as a side dish, under a stir fry, tossed into a soup or simmered into a delicious dessert.

 

In the Refrigerator

 

Eggs and egg substitutes are a must to have on hand at all times. They are one of the most versatile and useful ingredients in your kitchen.

 

Important dairy products to stock in your refrigerator include margarine, low fat or fat free sour cream and fat free plain yogurt. Low fat, skim or 1% milk is another ingredient that is important to have on hand.

 

A fresh lemon and a fresh lime, orange juice, applesauce and apple juice can be used to enhance flavor or sweetness.

 

Carrots and bagged salads are the two packaged convenience foods that can be worth the extra cost. Whole peeled baby carrots and matchstick carrots cost a little more than buying them and cutting them yourself, but you will save time and perhaps eat more carrots. You will always have them ready to be tossed into a simmering dish to add color and flavor.

 

Bagged salad is another convenience that is worth paying for – but skip the ones that come with prepared dressings. When all you have to do to make a salad is pull a handful out of the bag and add embellishments, the whole family will be far more likely to eat their greens more often.

 

In the Freezer

 

Stick with frozen fruits and vegetables with no sauces or seasonings. They make quick work of stir fries, can be added by the handful to rice dishes or quickly steamed in the microwave as side dishes.

 

Individually frozen chicken ******* and thighs, and individually frozen, unbreaded fish fillets are great for quick, delicious dinners.

 

Keep these baking supplies and basic food stocks on hand at all times, and chances are you will never be trapped without something to cook for dinner. Who knows, you might expand your diet and taste palette at the same time.

Baking soda for heartburn symptoms is an effective home remedy which has helped out many a sufferer yet, it’s such a common ingredient in the home that it’s probably overlooked as a serious relief option for the uncomfortable symptoms of heartburn.

I remember baking soda being one of the products I would see first sitting on the shelf of my mom’s pantry when I raided it as a kid but it’s not until later in life when heartburn is a factor that I have really paid any attention to it.

Using Baking Soda For Heartburn Sensibly

One thing to remember is if it’s at a chronic level in your life and you haven’t seen a doctor then what are you waiting for. Baking soda for heartburn is only a temporary relief option and should be treated as such. Abusing it in large amounts will get you into a lot of bother.

Basically, baking soda acts as an antacid, neutralizing stomach acids that digest food. When producing too much, the feeling of discomfort associated with heartburn and related symptoms becomes a factor. If too much acid is neutralized the body can overreact and you’ll find yourself with even more acid, and in even more pain.

Did You Know?

While baking soda used in the right amount has an effect of relieving heartburn symptoms did you also know it’s very effective as a cleaner for your home surfaces. It will clean anything from a bench top to a bath tub. And this is the stuff you want to swallow to relieve heartburn? Use it only in moderation!

When To Avoid Baking Soda For Heartburn

Check with your doctor before taking baking soda just to be on the cautious side. People with conditions such as high blood pressure would be advised in not going down the baking soda route. Why? Because it contains lots of sodium which will be like waving a red flag at a bull for high blood pressure sufferers. The human body is not accustomed to handling sodium in large amounts and if it is being bombarded with it, then complications can set in especially for high blood pressure sufferers.

When you consider baking soda can be used for several applications, even deodorizing and freshening objects in the home such as kitchen sinks and carpets it may make you think twice about using it as a relief for heartburn but such is the nature of this sodium packed product. Just remember, if you are on a sodium restricted diet, then look for other alternatives to baking soda.

For those without restrictions, just a teaspoon in a glass of lukewarm water, make sure it’s dissolved completely and sip in moderation. It then goes to work on limiting the effects of the symptoms of heartburn you may be experiencing.

The Effects Of Heartburn

If you are a sufferer then you don’t need me to tell you why it’s occurring in your life. Everything from food to drink to body posture could bring on an episode but it’s not something you need to put up with everyday. There are ways which can lead you to enjoy a heartburn free life and your doctor is best placed to guide you through the process of identifying what causes it and establishing a plan of action to avoid it. Baking soda for heartburn should only be used as a temporary relief method.

The smell of pumpkin baking always conjures up memories of Thanksgiving for me. The day always started early with mom bustling about the kitchen to prepare our feast. The Macy’s Thanksgiving Day Parade would always be playing in the background as she’d prepare the meal. We’d stop to watch or listen to some of the marching bands and acts they had. But always, always, would we stop to watch Santa coming down the street on his sleigh. To this day, the smells of turkey, cranberry, potatoes, gravy, stuffing, and pumpkin all blending in a beautiful medley of smells brings a smile of memory to my face. Those special Thanksgiving feasts and that special time with mom are memories that last a lifetime. I hope you enjoy these fun and unique pumpkin recipes during this holiday season.

Golden Pumpkin Cookies

1 1/3 cups sugar

1/3 cup shortening

3 beaten eggs

1 teaspoon vanilla

2 1/2 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon lemon juice

1 teaspoon grated lemon rind

1 cup raisins

1/2 cup chopped nuts

1 cup canned pumpkin

Cream together sugar and shortening. Add eggs and vanilla. Add in flour, baking powder, salt, ginger, allspice, nutmeg, and cinnamon. Mix in lemon juice, rind, raisins, nuts, and pumpkin. Drop by teaspoons on a greased baking sheet. Sprinkle with cinnamon and sugar. Bake in a 350 degree oven for 15 minutes.

Double Decker Pumpkin Pie

4 ounces cream cheese, softened

1 tablespoon half-and-half

1 tablespoon sugar

1 1/2 cups thawed whipped topping

1 (6 ounce) graham cracker pie crust

1 cup cold half-and-half

1 package (4 serving size) vanilla flavor instant pudding

1 can (16 ounces) pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Whisk the cream cheese, 1 tablespoon half-and-half, and sugar in a large bowl until the mixture is smooth. Add in the whipped topping. Spread this mixture over the bottom of the crust. Combine the 1 cup half-and-half and the pudding mix in the bowl. Beat well for 1 to 2 minutes (the mixture should be thick). Add in the pumpkin and the spices. Mix well. Spread this mixture over the cream cheese mixture already in the crust. Put in the refrigerator for at least 3 hours. To serve, add a dollop of whipped topping to each slice and a few toasted pecans. Serves 8.

Maybe you’ve never heard it before, but you really should be baking your own bread.

 

Why?

 

I think the number one reason everyone should bake their own bread is that it redeems you from years of bad health and medical bills. How so?

 

HOMEMADE BREAD IS HEALTHIER

 

It is much healthier to bake your own bread instead of buying bread that contains chemical additives, hydrogenated oils, unhealthy preservatives, and fattening sweeteners.

 

If you buy white bread you’re also getting bread that is nutritionless, but don’t be fooled, store bought whole wheat bread is just as bad for you.

 

A lot of times the whole wheat bread sold in stores isn’t really made out of “whole meal” but is just white bread that is colored (using caramel) to make it appear like it’s whole grain and healthy.

 

Store bought whole wheat bread also contains the same emulsifiers, and chemical by products that are in store bought white bread.

 

When you bake your own bread you never have to worry about these “hidden dangers” or chemicals in bread.

 

Instead you can control every ingredient that goes into your bread, and you’ll know exactly how it is processed and created.

 

There are many other great incentives for baking homemade whole wheat bread, and I’ll go into each one below.

 

HOMEMADE BREAD TASTES BETTER THAN STORE BOUGHT

 

Absolutely no argument here. Everyone I’ve met agrees that the taste of homemade bread far surpasses that of store bought bread, (some have even said they could taste the chemicals in the store bought bread and really hated it).

 

Taste is a biggie for a lot of people, and since everyone wants to eat tasty meals, you can’t go wrong by baking your own bread.

 

HOMEMADE BREAD SAVES YOU MONEY

 

It’s much cheaper to buy all the ingredients for making bread separately, than buying them already made into bread. You can easily save $30 or $40 dollars a month, by baking your own bread. This might not sound like much but over time, believe me, it adds up.

 

This is especially true if you buy as many of your bread ingredients as you can, in the bulk department of a supermarket.

 

An entire bag of whole wheat flour (enough to make 4 to 6 loaves) could cost $4.00 or less. This is just one example of how cheap baking your own bread is.

 

HOMEMADE BREAD IS LOWER IN FAT THIS = WEIGHT LOSS

 

My favorite reason for baking bread, is that, if you bake the right kind of bread (like whole wheat bread) it can be a great way to help you lose pounds or maintain a healthy weight.

 

I’m sure you’ve heard the myth before that bread is really fattening, it’s a myth at least for homemade whole wheat bread.

 

Store bought bread really is fattening because of all the extras that large scale manufacturers stuff their bread with.

 

Manufacturers do this to give their bread longer shelf life and to make the bread look more appealing so they’ll get more customers to buy their bread.

 

These big corporate CEO’s could care less if their bread causes you to pack on pounds. You’ve got to remember, after all, that they’re only in it for the money.

 

But if you bake your own whole wheat bread you’ll have a truly wholesome bread that will help you to achieve the healthy body and goal weight you desire.

 

Don’t think you can bake your own whole wheat bread? Don’t know where to start? I’ll teach you how to bake your very own bread with no hassle, in simple steps. Visit my Easy Bread Baking website for more details.

Want to know a cooking secret health conscientious chefs have known for years? Instead of whole eggs, use organic egg whites in your holiday baking to lighten up. Why egg whites? Egg whites are pure protein and have no fat, no cholesterol, no trans fats, and no carbohydrates. Egg Whites provide the only protein that is instantly absorbed by the body. Here are some ‘egggg-samples’ on how you can bake your holiday favorites without the guilt-

Vermont Pumpkin-Cranberry Loaf

Servings: 8_Serving size: 1 slice

WHAT YOU NEED:

2 cups all-purpose flour

2/3 cup firmly packed dark brown sugar

1/2 cup of sugar

2 teaspoons of baking powder

1/4 teaspoon of salt

1 3/4 teaspoons pumpkin pie spice

1 cup of canned pumpkin

1/4 cup of vegetable oil

1 1/2 teaspoons of vanilla extract

3 Eggology fresh egg whites, lightly beaten

3/4 cranberries, coarsely chopped

1/4 cup chopped pecans

Cooking Spray

INSTRUCTIONS

* Combine the first 6 ingredients in a large bowl; make a well in center of mixture.

* Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.

* Fold in cranberries. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.

* Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

Junior Mint Brownie Bravado

Serving Size: 1 brownie. Yields 16 servings: 16_Notes: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties(such as York) may be substituted for 32 junior mints. _Yield: 16 brownies.

WHAT YOU NEED:

1/4 cup butter or stick margarine

3 ounces (approximately) 32 creamy small-size mints in pure chocolate (such as Junior Mints)

1 cup all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

2/3 cup sugar

1/3 cup unsweetened cocoa

3 ounces Eggology fresh egg whites

Cooking Spray

INSTRUCTIONS:

* Preheat oven to 350º.

* Coat bottom of an 8-inch square baking pan with cooking spray.

* Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.

* Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl.

* Combine sugar, cocoa, and egg whites in a large bowl; beat at medium speed of a mixer until well-blended.

* Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan.

* Bake at 350º for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

In a family, recipes are important ways of transmitting culture. But in these fast times, who else has the time to fill up a file case with recipe cards? There are so many great family recipes available on the internet nowadays. These baking recipes are easy to follow and the ingredients not hard to come by.

The traditional baking recipes might be seen as hard to follow because they require precise measurement. But in these times, there are easy ones that you can make in an hour or two. These actually trace their foundations to most family recipes, and one such example is baked baby back ribs.

Family recipes are not family recipes without their version of baby back ribs. The best one, however, is a combination of ingredients as well as a process that is easy to follow as well. First, you have to choose your perfect slab of baby back ribs. Next, you will assemble an interesting collection of ingredients that harmonize really well when put together.

For your baby back ribs, you will want to soften it halfway in a pressure cooker. This will ensure that it is soft enough to absorb the secret mixture but not to make it too tough to cook. After pressure-cooking it, take it out and put in a deep container. This next step will be followed by putting it in the refrigerator overnight.

Baking recipes come with a carnival of flavors. You can put together the following: honey, orange soda, barbeque sauce, chopped garlic, olive oil, ground basil, chili flakes, chopped onion, soy sauce, fresh cracked pepper and about a teaspoon of mustard. Put everything in the food processor and make it into a smoothie-type paste.

Next, pour everything into the pot with the baby back ribs but save around one fourth of the sauce. You will use this later. Cover the pot and put it in the refrigerator. The day you bake it, it will have absorbed the sauce really well.

Preheat your oven and try to pour the sauce so that every inch covers the ribs. You will have noticed by now that the sauce has lessened, and this is because the meat absorbed a good deal of it. To compensate, take out the extra sauce and put it in before you bake. While baking the ribs, you can occasionally drizzle some olive oil to keep it nice and moist without adding fat.

Drizzling oil to it is important. There are two reasons for this: you keep it from going dry and you add to the sauce without altering the taste. Because kids love the sauce, make sure there is more of it to go around.

As you take it out, make sure to scoop more of the sauce. It has thickened to a nice golden brown, almost maroon paste which is really yummy! Cut some slits onto it to get the sauce dripping in the middle. Serve it with a side of baked potatoes that work equally well with the famous sauce. As you modify it to your liking, you will definitely see it as a must-add to your collection of family recipes.