4 Servings
Pork American
Fry Meat Pork Soup American
2 tbsp. ve oil
1 lb. pork n boneless
2 stalks ery sliced
1 medium on chopped
1/4 cup water
1/2 tsp. dried me leaves crushed
1 can (10 3/4 oz) Cream of ery Soup
1 Hot cooked regular long-grain white e
PREP/COOK TIME: 25 min Slice the pork into thin strips. Heat a medium skillet with 1 tbsp of olive oil. Add the pork and cook until browned, stirring often. Remove pork from pan and set aside. In the same skillet heat the remaining oil. Add celery, thyme and onion and cook until tender, stirring often. Add soup and water and heat to a boil. Return the pork to the skillet and heat through. Serve over hot cooked rice. NUTRITION FACTS: Calories 267 Total Fat 15g, Saturated Fat 2g Cholesterol 67mg Sodium 593mg Carbs 9g Fiber 3g Protein 25g
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Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Chinese Pork Fried Rice
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8 Servings
Rice Chinese
Stir Fry Chinese Left-overs Side Dish Main Dish Appetizers Rice Dinner Spring Light
6 cups e cooked (2 cups raw)
4 s
1 cup n sprouts fresh if possible
1 1/2 teaspoons Gourmet powder (Accent)
4 tablespoons Oil sesame or peanut
1 cup Meat cooked and diced
2 cups ons finely chopped
4 llions chopped
1 h Salt
1 dash per
4 tablespoons sauce
Place oil in very large hot skillet, add salt, pepper, gourmet powder and onions. Stir 3 mins then push mixture to one side and and fry eggs until firm. Add rice, bean sprouts, scallions and meat. Mix well and keep stirring for 4 mins. Add soy sauce, mix well and serve. We live in an area with little fresh food and use green onions instead of scallions. I also sometimes add peas or snow pea pods cut into bite sizes. A tough of garlic with the onions at the begining is also good. My neighbor told me that her father would use all kinds of left-over meats and vary the vegetables.
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8 Servings
Rice Chinese
Stir Fry Chinese Left-overs Side Dish Main Dish Appetizers Rice Dinner Spring Light
6 cups e cooked (2 cups raw)
4 s
1 cup n sprouts fresh if possible
1 1/2 teaspoons Gourmet powder (Accent)
4 tablespoons Oil sesame or peanut
1 cup Meat cooked and diced
2 cups ons finely chopped
4 llions chopped
1 h Salt
1 dash per
4 tablespoons sauce
Place oil in very large hot skillet, add salt, pepper, gourmet powder and onions. Stir 3 mins then push mixture to one side and and fry eggs until firm. Add rice, bean sprouts, scallions and meat. Mix well and keep stirring for 4 mins. Add soy sauce, mix well and serve. We live in an area with little fresh food and use green onions instead of scallions. I also sometimes add peas or snow pea pods cut into bite sizes. A tough of garlic with the onions at the begining is also good. My neighbor told me that her father would use all kinds of left-over meats and vary the vegetables.
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Pork Stew
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5 Servings
Pork American
Winter Superbowl Summer Spring Picnics Fourth of July Fall Slow cook Stew Pork Crockpot Casserole Vegetables Soup Main Dish American
2 cups cooked k I used shredded pork
2 rots, diced
2 ery diced
1/2 chopped on
5 atoes
5 lic, minced into a paste you don't want garlic chunks
2 leafs
1/2 teaspoon emary
Salt and per
1 small jar of Turkey or cken gravy
2 cups pork th or beef broth
3/4 cup of water
In crockpot, place the carrots, celery, onion, potatoes, garlic, salt, pepper, rosemary, bay leaf, mix well. Add the meat on top with a little salt and pepper. Pour in gravy, then pour water and broth over vegetables. No need to stir, cover cook on high until it bowls, about 3 hours, them turn down low for 1 hour.
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5 Servings
Pork American
Winter Superbowl Summer Spring Picnics Fourth of July Fall Slow cook Stew Pork Crockpot Casserole Vegetables Soup Main Dish American
2 cups cooked k I used shredded pork
2 rots, diced
2 ery diced
1/2 chopped on
5 atoes
5 lic, minced into a paste you don't want garlic chunks
2 leafs
1/2 teaspoon emary
Salt and per
1 small jar of Turkey or cken gravy
2 cups pork th or beef broth
3/4 cup of water
In crockpot, place the carrots, celery, onion, potatoes, garlic, salt, pepper, rosemary, bay leaf, mix well. Add the meat on top with a little salt and pepper. Pour in gravy, then pour water and broth over vegetables. No need to stir, cover cook on high until it bowls, about 3 hours, them turn down low for 1 hour.
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Smothered Pork Chops
6 Servings
Pork Cajun
Cajun Pork Celery Butter Garlic Onion
2 tb ter
2 tb ur
1 1/2 c Rich f broth
pn e leaves, crumbled
6 Thick loin k chops
1 c ur for dredging
Salt and per, to taste
1/2 c d
3 lg ons, sliced
3 Cloves lic, minced
1/4 c ery, minced
We get recipes for Seoul food here but not many for soul food. A big lack, I think as I love the stuff. The following four recipes are from the California Culinary Academy over in the city and comprise a soul food dinner. No matter where theyre served, smothered meat dishes are extremely popular (and remarkably similar) throughout the South: chops heaped high with sauteed onions and a spicy brown gravy. This Mississippi/Louisiana recipe borrows several New Orleans Creole techniques. 1. In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook, stirring constantly with a wire whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside. This mixture will be the sauce. 2. Add salt and pepper to the 1 cup flour; dredge chops in the mixture. In a large, heavy skillet heat 1/4 cup of the lard over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350F. 3. Melt the remaining lard in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole. 4. Pour off all lard from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes. Serves 6. From "Regional American Classics", California Culinary Academy, Chevron Chemical Company, 1987. Posted by Stephen Ceideberg; November 3 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Pork Cajun
Cajun Pork Celery Butter Garlic Onion
2 tb ter
2 tb ur
1 1/2 c Rich f broth
pn e leaves, crumbled
6 Thick loin k chops
1 c ur for dredging
Salt and per, to taste
1/2 c d
3 lg ons, sliced
3 Cloves lic, minced
1/4 c ery, minced
We get recipes for Seoul food here but not many for soul food. A big lack, I think as I love the stuff. The following four recipes are from the California Culinary Academy over in the city and comprise a soul food dinner. No matter where theyre served, smothered meat dishes are extremely popular (and remarkably similar) throughout the South: chops heaped high with sauteed onions and a spicy brown gravy. This Mississippi/Louisiana recipe borrows several New Orleans Creole techniques. 1. In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook, stirring constantly with a wire whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside. This mixture will be the sauce. 2. Add salt and pepper to the 1 cup flour; dredge chops in the mixture. In a large, heavy skillet heat 1/4 cup of the lard over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350F. 3. Melt the remaining lard in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole. 4. Pour off all lard from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes. Serves 6. From "Regional American Classics", California Culinary Academy, Chevron Chemical Company, 1987. Posted by Stephen Ceideberg; November 3 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Jerked Pork Chops
1 Servings
Pork Uncategorized
Fixed Olive oil Onion Garlic Green Onion Soy Sauce Lemon Lime Pork Breakfast Winter Spicy (Hot)
1/2 ts e
3/4 ts meg
3/4 ts namon
1 tb t
2 tb lic powder
1 tb ar
1/4 c ve oil
1/4 c sauce
3/4 c te vinegar
1 tb e juice
1 tb on juice
1 Scotch bonnet per; minced
1 c White on; chopped
3 Green ons; chopped
Marinade meat at least one hour. Grill or broil, even though this recipe is designed for pork, it would probably be good on chicken. Busted by Christopher E. Eaves and lt;cea260 and at;airmail.net and gt; Recipe by: jojo and at;leland.stanford.edu Posted to recipelu-digest by "Christopher E. Eaves" and lt;cea260 and at;airmail.net and gt; on Mar 15, 1998
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Pork Uncategorized
Fixed Olive oil Onion Garlic Green Onion Soy Sauce Lemon Lime Pork Breakfast Winter Spicy (Hot)
1/2 ts e
3/4 ts meg
3/4 ts namon
1 tb t
2 tb lic powder
1 tb ar
1/4 c ve oil
1/4 c sauce
3/4 c te vinegar
1 tb e juice
1 tb on juice
1 Scotch bonnet per; minced
1 c White on; chopped
3 Green ons; chopped
Marinade meat at least one hour. Grill or broil, even though this recipe is designed for pork, it would probably be good on chicken. Busted by Christopher E. Eaves and lt;cea260 and at;airmail.net and gt; Recipe by: jojo and at;leland.stanford.edu Posted to recipelu-digest by "Christopher E. Eaves" and lt;cea260 and at;airmail.net and gt; on Mar 15, 1998
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Pork Chops and Rice
4 Servings
Pork American
Bake Main Dish Favorite Pork onion Easy Recipes American
4 k Chops
1 box Uncle Ben's Long Grain and d Rice
1 pkg. of on Soup Mix
2 3/4 cups of water
Brown chops on both sides, place in baking dish Mix dry ingredients, pour over chops; add water to cover; Bake at 350 deg. 1 hr., until water absorbed
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Pork American
Bake Main Dish Favorite Pork onion Easy Recipes American
4 k Chops
1 box Uncle Ben's Long Grain and d Rice
1 pkg. of on Soup Mix
2 3/4 cups of water
Brown chops on both sides, place in baking dish Mix dry ingredients, pour over chops; add water to cover; Bake at 350 deg. 1 hr., until water absorbed
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Pork and Black-bean Quesadillas
4 Servings
Pork Mexican
Low Carb Bake Main Dish Pork Mexican
3 lic cloves coarsely chopped
1 canned chipotle chili in bo sauce seeded and roughly chopped
5 tablespoons fresh e juice (from 2 limes), divided
1/2 teaspoon dried gano
1 k tenderloin (about 14 ounces)
Salt and ck pepper
4 large whole-wheat tillas
1 can (15 ounces) ck beans, drained and rinsed
1 low bell pepper diced
2 llions, thinly sliced
1/4 cup chopped fresh antro leaves
1 teaspoon extra-virgin ve oil
1 teaspoon ground in
1 ripe cado thinly sliced
In blender, puree garlic, chili, 2 tablespoons juice, and oregano. Season pork with salt and pepper; place in resealable plastic bag. Add chili mixture to bag; turn to coat meat. Marinate, refrigerated, at least 1 hour. Preheat oven to 350?F. Coat large ovenproof nonstick skillet with cooking spray; set over high heat. Sear pork on all sides, about 6 minutes. Transfer to oven; cook 20 minutes, or until an instant-read thermometer registers 160?F. Let pork rest 5 minutes; thinly slice. Wrap tortillas in foil; warm in oven while pork rests. In medium bowl, combine beans, bell pepper, scallions, cilantro, oil, cumin, remaining lime juice, and salt and pepper. Let the diners each make their own quesadilla with sliced pork, bean salsa, and avocado.
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Pork Mexican
Low Carb Bake Main Dish Pork Mexican
3 lic cloves coarsely chopped
1 canned chipotle chili in bo sauce seeded and roughly chopped
5 tablespoons fresh e juice (from 2 limes), divided
1/2 teaspoon dried gano
1 k tenderloin (about 14 ounces)
Salt and ck pepper
4 large whole-wheat tillas
1 can (15 ounces) ck beans, drained and rinsed
1 low bell pepper diced
2 llions, thinly sliced
1/4 cup chopped fresh antro leaves
1 teaspoon extra-virgin ve oil
1 teaspoon ground in
1 ripe cado thinly sliced
In blender, puree garlic, chili, 2 tablespoons juice, and oregano. Season pork with salt and pepper; place in resealable plastic bag. Add chili mixture to bag; turn to coat meat. Marinate, refrigerated, at least 1 hour. Preheat oven to 350?F. Coat large ovenproof nonstick skillet with cooking spray; set over high heat. Sear pork on all sides, about 6 minutes. Transfer to oven; cook 20 minutes, or until an instant-read thermometer registers 160?F. Let pork rest 5 minutes; thinly slice. Wrap tortillas in foil; warm in oven while pork rests. In medium bowl, combine beans, bell pepper, scallions, cilantro, oil, cumin, remaining lime juice, and salt and pepper. Let the diners each make their own quesadilla with sliced pork, bean salsa, and avocado.
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Pork Bottle Rockets
Thin slices of pork, marinated in a sweet an savory sauce then grilled on skewers. Serve skewers in a coke bottle with sweet and sour sauce.
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Jo's Pork Loin Marinade
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1
Pork American
Main Dish Grill Marinade American Pork Dinner Fall
3/4 c sauce
1/3 c on juice
1/2 c wine vinegar
1 cup ve oil
2 ds worchestershire sauce
1/2 tb black per
2 tb sley flakes
1 tb dry tard
Whisk ingredients together and pour over pork tenderloin. In a large ZipLoc bag, marinade pork for 24 hours (beef for 48 hours) for best results. Save some of the marinade to baste on tenderloin while grilling.
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1
Pork American
Main Dish Grill Marinade American Pork Dinner Fall
3/4 c sauce
1/3 c on juice
1/2 c wine vinegar
1 cup ve oil
2 ds worchestershire sauce
1/2 tb black per
2 tb sley flakes
1 tb dry tard
Whisk ingredients together and pour over pork tenderloin. In a large ZipLoc bag, marinade pork for 24 hours (beef for 48 hours) for best results. Save some of the marinade to baste on tenderloin while grilling.
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Pork tenderloin
4 Servings
pork american
Main Dish Favorite Bake company Easy Sauce pork american
2 strips of k tenderloin
1 can of cream of cken soup
2 tablespoons of chup
3 tsp. cestershire Sauce
Place pork in baking dish; mix rest of ingredients and cover pork. Bake at 350, covered for 2 hrs. Serve with twice baked potatoes or noodles.
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pork american
Main Dish Favorite Bake company Easy Sauce pork american
2 strips of k tenderloin
1 can of cream of cken soup
2 tablespoons of chup
3 tsp. cestershire Sauce
Place pork in baking dish; mix rest of ingredients and cover pork. Bake at 350, covered for 2 hrs. Serve with twice baked potatoes or noodles.
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Pork Adobado
12 Servings
Pork Mexican
Atkins-Friendly Slow cook Marinade Main Dish Pork Mexican
3 pound k shoulder
For inade
3 whole Ancho chilis dried
2 whole Chipotles, canned in bo sauce seeded
1/2 teaspoon iander ground
1/2 teaspoon in ground
1/2 teaspoon in whole seeds
1/2 teaspoon gano dried
1 tablespoon lic minced
1/4 teaspoon namon
1 teaspoon t
1 teaspoon ck pepper
1 teaspoon Smoked rika optional
1/4 cup egar
For Braising
1 tablespoon etable oil
1 cup ons chopped
1 1/2 can (12 oz) ato
Garnish
Fresh antro
Marinade cover the Chili's in boiling water and steep for at least 15 minutes and up to one hour. Remove them with a slotted spoon and reserving the water. Split them open and scrape away the seeds and stems. Place in a food processor along with the optional chipotles 1/4 cup of the reserved water and the remaining marinade ingredients. Process to form a smooth paste. Put the meat in a Ziploc bag or shallow bowl, thoroughly cover with marinade. Marinate for at least two hours, preferably overnight. Braising Heat the oil a large Dutch over medium-high heat. Cook the onions until they soften about five minutes. Add the meat and marinade to the pot along with the tomatoes. Bring to a simmer. Cover and cook for two hours. Alternatively, bring to a simmer and place into a 250? oven for two hours. Once the pork is tender. It can be removed to a serving dish. Reduce the sauce until it thickens, remove as much oil as possible, and pour over the pork. Or shred the pork, and then reduce the sauce and combine. This meal is better the next day, so feel free to make ahead of time. Serve with rice and the condiments of your choice.
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Pork Mexican
Atkins-Friendly Slow cook Marinade Main Dish Pork Mexican
3 pound k shoulder
For inade
3 whole Ancho chilis dried
2 whole Chipotles, canned in bo sauce seeded
1/2 teaspoon iander ground
1/2 teaspoon in ground
1/2 teaspoon in whole seeds
1/2 teaspoon gano dried
1 tablespoon lic minced
1/4 teaspoon namon
1 teaspoon t
1 teaspoon ck pepper
1 teaspoon Smoked rika optional
1/4 cup egar
For Braising
1 tablespoon etable oil
1 cup ons chopped
1 1/2 can (12 oz) ato
Garnish
Fresh antro
Marinade cover the Chili's in boiling water and steep for at least 15 minutes and up to one hour. Remove them with a slotted spoon and reserving the water. Split them open and scrape away the seeds and stems. Place in a food processor along with the optional chipotles 1/4 cup of the reserved water and the remaining marinade ingredients. Process to form a smooth paste. Put the meat in a Ziploc bag or shallow bowl, thoroughly cover with marinade. Marinate for at least two hours, preferably overnight. Braising Heat the oil a large Dutch over medium-high heat. Cook the onions until they soften about five minutes. Add the meat and marinade to the pot along with the tomatoes. Bring to a simmer. Cover and cook for two hours. Alternatively, bring to a simmer and place into a 250? oven for two hours. Once the pork is tender. It can be removed to a serving dish. Reduce the sauce until it thickens, remove as much oil as possible, and pour over the pork. Or shred the pork, and then reduce the sauce and combine. This meal is better the next day, so feel free to make ahead of time. Serve with rice and the condiments of your choice.
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Broccoli with Pork
4 Servings
Pork Uncategorized
Vegetables Corn Broccoli Garlic Sherry Soy Sauce Pork
3/4 lb Cooked or frozen ccoli
2 tb Peanut oil
1 ts ar
1 pn t
1/2 ts Very finely chopped fresh
1 Clove lic; crushed
2 tb sauce
1 tb rry
1 ts nstarch
1 c Thinly sliced k
From: hz225wu and at;unidui.uni-duisburg.de (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:24 +0200 See "Chinese Menu Suggestion #3" for other recipes for complete dinner. Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan, add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and garlic, cover the pan and cook slowly for 4-5 minutes. Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat. REC.FOOD.RECIPES ARCHIVES /MISC PART OF A COMPLETE DINNER MENU From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Pork Uncategorized
Vegetables Corn Broccoli Garlic Sherry Soy Sauce Pork
3/4 lb Cooked or frozen ccoli
2 tb Peanut oil
1 ts ar
1 pn t
1/2 ts Very finely chopped fresh
1 Clove lic; crushed
2 tb sauce
1 tb rry
1 ts nstarch
1 c Thinly sliced k
From: hz225wu and at;unidui.uni-duisburg.de (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:24 +0200 See "Chinese Menu Suggestion #3" for other recipes for complete dinner. Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan, add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and garlic, cover the pan and cook slowly for 4-5 minutes. Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat. REC.FOOD.RECIPES ARCHIVES /MISC PART OF A COMPLETE DINNER MENU From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Pork Souvlaki with Tzatziki
4 Servings
pork
Greek
mild garlic cucumber main dish pork Greek
1 1/4 pounds trimmed k shoulder, cut into 3-by- 1/2-inch str
1 large on, cut through the root end into 1/2-inch wedg
1/4 cup plus 2 tablespoons extra-virgin ve oil
3 tablespoons fresh on juice plus lemon wedges for serving
2 tablespoons chopped fresh gano
2 lic cloves mashed to a paste
1 Kosher salt and freshly und pepper
1 cup Greek-style whole-milk urt
1/2 European umber seeded and finely diced
2 tablespoons chopped fresh t
1 Warm a for serving
In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes. Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper. Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.
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pork
Greek
mild garlic cucumber main dish pork Greek
1 1/4 pounds trimmed k shoulder, cut into 3-by- 1/2-inch str
1 large on, cut through the root end into 1/2-inch wedg
1/4 cup plus 2 tablespoons extra-virgin ve oil
3 tablespoons fresh on juice plus lemon wedges for serving
2 tablespoons chopped fresh gano
2 lic cloves mashed to a paste
1 Kosher salt and freshly und pepper
1 cup Greek-style whole-milk urt
1/2 European umber seeded and finely diced
2 tablespoons chopped fresh t
1 Warm a for serving
In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes. Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper. Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.
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Breaded Pork Tenderloin
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3 Servings
Pork
Uncategorized
Pork Tenderloin Egg Bread Crumb
12 oz k tenderloin
1
2 tb Water
1/2 ts t
1/4 ts Dried emary; Crushed
2/3 ds Black per
3/4 c Dry ad Crumbs
3 tb etable Oil
Cut the tenderloin in half lengthwise, but do not cut all the way through. Open and flatten it on a cutting board. Pound with a meat mallet to 1/4 inch thickness. Cut into three pieces. With a fork, beat egg, water, salt, crushed rosemary and pepper. Dip the meat in the egg, then the crumbs and repeat. Heat oil in a skillet medium high. Cook meat until browned and tender, turning once. This will take about 10 minutes. NOTES : This sounds a bit bland, but it is surprisingly flavorful. Recipe by: The Good Housekeeping Illustrated Cookbook Posted to TNT Recipes Digest by "Barbara Zack" and lt;bzack and at;leading.net and gt; on May 8, 1998
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3 Servings
Pork
Uncategorized
Pork Tenderloin Egg Bread Crumb
12 oz k tenderloin
1
2 tb Water
1/2 ts t
1/4 ts Dried emary; Crushed
2/3 ds Black per
3/4 c Dry ad Crumbs
3 tb etable Oil
Cut the tenderloin in half lengthwise, but do not cut all the way through. Open and flatten it on a cutting board. Pound with a meat mallet to 1/4 inch thickness. Cut into three pieces. With a fork, beat egg, water, salt, crushed rosemary and pepper. Dip the meat in the egg, then the crumbs and repeat. Heat oil in a skillet medium high. Cook meat until browned and tender, turning once. This will take about 10 minutes. NOTES : This sounds a bit bland, but it is surprisingly flavorful. Recipe by: The Good Housekeeping Illustrated Cookbook Posted to TNT Recipes Digest by "Barbara Zack" and lt;bzack and at;leading.net and gt; on May 8, 1998
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Stuffed Pork Chops
5 Servings
Pork
Italian
Main Dish Bake Winter Pork Italian
2 lbs Thick boneless k chops about 3 pork chops
1 cup Grated zarella cheese
4 oz Can sliced hroom stems and pieces
1/4 cup Fresh sley minced
1/2 teaspoon t
1/4 teaspoon per
1/2 cup Seasoned ad crumbs
1 Large
In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Take two pie pans and beat the egg in one; sprinkle the bread crumbs in the other. Slit each pork chop lengthwise about 3/4 of the way through the chop. Stuff with the cheese-mushroom mixture. Then dip and roll the chops firtst in the egg and then in the bread crumbs. Seal in a casserole dish treated with nonstick spray and freeze. When thawed, add 1/3 cup water to the casserole dish and cover with foil. Bake at 350? F for 40 minutes.
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Pork
Italian
Main Dish Bake Winter Pork Italian
2 lbs Thick boneless k chops about 3 pork chops
1 cup Grated zarella cheese
4 oz Can sliced hroom stems and pieces
1/4 cup Fresh sley minced
1/2 teaspoon t
1/4 teaspoon per
1/2 cup Seasoned ad crumbs
1 Large
In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Take two pie pans and beat the egg in one; sprinkle the bread crumbs in the other. Slit each pork chop lengthwise about 3/4 of the way through the chop. Stuff with the cheese-mushroom mixture. Then dip and roll the chops firtst in the egg and then in the bread crumbs. Seal in a casserole dish treated with nonstick spray and freeze. When thawed, add 1/3 cup water to the casserole dish and cover with foil. Bake at 350? F for 40 minutes.
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Shredded Savory Pork
12 Servings
Pork
Mexican
Main Dish Slow cook Winter Pork Mexican
1 3 lb Boneless k shoulder
8 cloves lic minced
2 teaspoons in
3 packets Sazon Goya with culantro and achiote
1 teaspoon on powder
1/2 teaspoon t
1/2 teaspoon und pepper
1 cup Beef th
1 Can Rotel original atoes and chiles drained
2 packages corn or flour tillas
1/2 teaspoon pepper
Trim fat from meat. In a small bowl combine garlic, cumin, seasoning packets, onion powder, salt, black pepper, red pepper; rub into the meat. Place meat in a roasting pan that has a cover; add beef broth and Rotel. Cover and roast in a 325? oven for 2 1/2 to 3 hours or until very tender. Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. when meat is cool enough to handle, shred it using 2 forks to pull thgough it in opposite directions. Stir in 1/4 cup of the reserved cooking liquid to use as a taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring requently, and serve in tortillas. Slow Cooker directions: Prepare meat as above. Place meat in a 3 1/2 to 5-qt crock pot; add beef broth and Rotel. Cover and cook on low-heat setting for 8-10 hours.
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Pork
Mexican
Main Dish Slow cook Winter Pork Mexican
1 3 lb Boneless k shoulder
8 cloves lic minced
2 teaspoons in
3 packets Sazon Goya with culantro and achiote
1 teaspoon on powder
1/2 teaspoon t
1/2 teaspoon und pepper
1 cup Beef th
1 Can Rotel original atoes and chiles drained
2 packages corn or flour tillas
1/2 teaspoon pepper
Trim fat from meat. In a small bowl combine garlic, cumin, seasoning packets, onion powder, salt, black pepper, red pepper; rub into the meat. Place meat in a roasting pan that has a cover; add beef broth and Rotel. Cover and roast in a 325? oven for 2 1/2 to 3 hours or until very tender. Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. when meat is cool enough to handle, shred it using 2 forks to pull thgough it in opposite directions. Stir in 1/4 cup of the reserved cooking liquid to use as a taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring requently, and serve in tortillas. Slow Cooker directions: Prepare meat as above. Place meat in a 3 1/2 to 5-qt crock pot; add beef broth and Rotel. Cover and cook on low-heat setting for 8-10 hours.
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Pork Chops In Sour Cream Sauce
4 Servings
Pork
American
Main Dish Pork and Ham Fry American
4 each k chops about 3/4-inch thick
2 tablespoons etable oil
1 cup on thinly sliced
1/2 teaspoon away seed
1/2 teaspoon t
1/2 teaspoon rika
1/4 teaspoon lic powder
2/3 cup water
2/3 cup r cream
In a large skillet brown pork chops in vegetable oil. Add onion, caraway seeds, salt, paprika, garlic powder, and water. Cover and simmer over low heat for about 50 minutes, or until pork chops are tender. Transfer pork chops to a warm platter; keep warm. Add sour cream to meat drippings; blend in well. Heat through; do not boil. Spoon sour cream sauce over pork chops.
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Pork
American
Main Dish Pork and Ham Fry American
4 each k chops about 3/4-inch thick
2 tablespoons etable oil
1 cup on thinly sliced
1/2 teaspoon away seed
1/2 teaspoon t
1/2 teaspoon rika
1/4 teaspoon lic powder
2/3 cup water
2/3 cup r cream
In a large skillet brown pork chops in vegetable oil. Add onion, caraway seeds, salt, paprika, garlic powder, and water. Cover and simmer over low heat for about 50 minutes, or until pork chops are tender. Transfer pork chops to a warm platter; keep warm. Add sour cream to meat drippings; blend in well. Heat through; do not boil. Spoon sour cream sauce over pork chops.
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Bacon Wrapped Pork Tenderloin
4 Servings
Pork
American-South
Main Dish Bake Kid Friendly Pork American-South
1 pound k Tenderloin
1 teaspoon McCormick Montreal Steak soning
5 on
1. Preheat oven to 425. Remove silver skin from pork. Sprinkle seasoning over pork. Wrap pork with bacon slices and secure with toothpicks. Place pork on a lightly greased wire rack in an aluminum foil lined roasting pan. 2. Bake at 425 for 25 minutes or until meat thermometer registers 155. Increase oven temperature to broil. Broil 5 inches from heat 3-5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until meat thermometer reaches 160.
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Pork
American-South
Main Dish Bake Kid Friendly Pork American-South
1 pound k Tenderloin
1 teaspoon McCormick Montreal Steak soning
5 on
1. Preheat oven to 425. Remove silver skin from pork. Sprinkle seasoning over pork. Wrap pork with bacon slices and secure with toothpicks. Place pork on a lightly greased wire rack in an aluminum foil lined roasting pan. 2. Bake at 425 for 25 minutes or until meat thermometer registers 155. Increase oven temperature to broil. Broil 5 inches from heat 3-5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until meat thermometer reaches 160.
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Perfect Pork Roast
Pork
Cajun
Meats Main dishes Cajun Garlic Carrot Potato Mushrooms Pork Dinner
1 Rolled k roast
1 Env. jus mix
Turnips, rots, potatoes
2 Cloves lic
ur for dusting
Salt and per to taste
hrooms optional
Stuff garlic into roast. Pat flour, salt, pepper on roast, coating well all over. Place roast in pan and bake for 1 hr. at 425 F. Mix up au jus gravy mix according to directions, pour over roast. Arrange peeled and prepared vegetables around roast, and bake additional 1 1/2 to 2 hrs.
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Baked Pork Chops
6 Servings
Pork
Uncategorized
Meat Baked Butter Tomato Lemon Pork
6 k chops
2 tb ter
1 Sliced on
1/2 c ato sauce
t
per
1/4 c wn sugar
Date: Thu, 02 May 1996 21:14:00 -0400 From: Walt Gray and lt;waltgray and at;mnsinc.com and gt; Brown chops with melted butter in large skillet. Place them in greased baking dish. Place a thin slice of lemon on each. Sprinkle with salt and pepper. Spread brown sugar over chops, then tomato sauce. Cover and bake 1-1/4 hours at 350F. MM-RECIPES and at;IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #123 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Pork
Uncategorized
Meat Baked Butter Tomato Lemon Pork
6 k chops
2 tb ter
1 Sliced on
1/2 c ato sauce
t
per
1/4 c wn sugar
Date: Thu, 02 May 1996 21:14:00 -0400 From: Walt Gray and lt;waltgray and at;mnsinc.com and gt; Brown chops with melted butter in large skillet. Place them in greased baking dish. Place a thin slice of lemon on each. Sprinkle with salt and pepper. Spread brown sugar over chops, then tomato sauce. Cover and bake 1-1/4 hours at 350F. MM-RECIPES and at;IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #123 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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