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STICK TO YOUR RIBS OATMEAL Recipe

Ingredients
  • 3 cups quick oats
  • 1/2 cup brown sugar
  • 2 Eggs
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 cup raisins
  • 1/2 cup nuts
  • 1/2 cup apples
Directions
Preheat oven to 350°. In a large bowl, combine quick oats, brown sugar, eggs, milk, salt, oil, vanilla, cinnamon, nutmeg and baking powder. Mix well. Add raisins, nuts and apples and stir until well combined. Pour mixture into a greased 1-quart baking dish. Bake in oven for 45 minutes. Makes 8 to 10 hearty servings that keep you full until lunch.
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STICK TO YOUR RIBS OATMEAL Recipe - Related Content

Cooking Tips & Advice
Ribs Lamb ribs that will be grilled or barbecued are cut from the breast primal. The rib primal is reserved for tender rib chops and rib roasts.
beef - ribs Article
Ribs The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal.
pork - ribs Article
Pork Ribs The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone structure depending on the section from which they are cut.
Glossary Terms
oatmeal bread Glossary Term
A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.
instant oatmeal Glossary Term
A commercially prepared oat product in which the oats are precooked, flattened, and enhanced with salt or sugar or other flavorings.
cheese stick Glossary Term
Made from mild varieties of semi-soft cheese, a cheese stick is a food product that has been formed into a rod-like, individual serving of cheese.
swizzle stick Glossary Term
This utensil is made to stir the contents of a beverage prior to and as it is consumed in order to keep the ingredients well blended or to alter the taste.
short ribs plate Glossary Term
Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.
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