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Forum: Pork Recipes
 Thread: Baked Pork Chops
root
Senior Member

Posts: 330
Registered:
February 2004

Baked Pork Chops Wed, 11 February 2004 22:27
6 lean center-cut pork chops, 1/2-inch thick
1 egg white
1 cup evaporated skim milk
3/4 cup corn flake crumbs
1/4 cup fine dry bread crumbs
4 tsp paprika
2 tsp oregano
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp dry mustard
1/2 tsp salt
Non-stick spray coating as needed

Trim all fat from chops.

Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.

Meanwhile, mix together corn flake crumbs, bread crumbs, spices, and salt.

Spray a 9xl3-inch baking pan with non-stick spray coating.

Remove chops from milk mixture. Coat thoroughly with crumb mixture. Place chops in pan and bake in 375 degrees F oven for 20 minutes. Turn chops. Note: If desired, substitute skinless, boneless chicken, turkey parts, or fish for pork chops and bake for 20 minutes.

To Freeze: Freeze in an oven safe container.

To Reheat: Bake in a 350 degree oven until chops are cooked through, about 15 minutes from defrosted or 45 minutes from frozen.

      
 Thread: Bifana
root
Senior Member

Posts: 330
Registered:
February 2004

Bifana Wed, 11 February 2004 22:33
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins

1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish

To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.

To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.

Transfer pork to roasting pan. Brush with about half the chutney.

To Freeze: Freeze in an oven ready container.

To Reheat: Bake at 400 degrees for 25 minutes from defrosted until pork is cooked through. From frozen, bake for about 75 minutes, or until pork is cooked through. Serve with left over chutney.

      
 Thread: Ham Turnovers
root
Senior Member

Posts: 330
Registered:
February 2004

Ham Turnovers Wed, 11 February 2004 22:42
Filling
2-1/2 lbs cooked ham, finely chopped
1-1/3 Tbsp instant minced onion
8 oz canned tomato sauce
1-1/3 Tbsp parsley flakes
1/4 tsp pepper
1 tsp dry mustard
1 tsp prepared horseradish

Pastry
6-1/2 cups unsifted flour
2 tsp salt
2 cups shortening
3/4 cup cold water

Filling: Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard and horseradish. Set aside.

Pastry: Mix flour and salt. Mix in shortening only until mixture is crumbly. Add cold water and mix quickly. Let dough rest 15 minutes. Divide dough into 24 pieces; form into balls. Roll each ball out on a lightly floured surface to make a circle about 5" in diameter, about 1/8" thick. Place about 3 Tbsp of ham mixture onto one half of each pastry circle. Fold other half of circle over ham mixture. Seal edges by pressing with tines of fork.

To Freeze: Place in freezer safe container or wrap with freezer paper.

To Reheat: Preheat oven to 400 degrees. Place on cookie sheet and bake 45 minutes or until turnovers are lightly browned.

      
 Thread: Jan's Ragu
root
Senior Member

Posts: 330
Registered:
February 2004

Jan's Ragu Wed, 11 February 2004 22:43
1 lb boneless Boston butt pork roast, cut into 1/2" pieces
2 c chopped onion
1 lb ground sirloin
1/4 c dry red wine
1 c water
2 Tbsp chopped fresh basil
1 tsp sugar
1/2 tsp salt
2 - 28 oz can crushed tomatoes, undrained
8 c hot cooked rigatoni (large tube shaped pasta)

Heat a dutch oven over medium-high heat; add pork. Cook 3 mins, browning on all sides. Add onion; cook 4 mins. Add beef; cook 3 mins or until beef looses its pink color, stirring to cruble. Add wine; cook 7 minutes or until liquid almost evaporates.

Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, simmer 30 minutes. Uncover and cook 1 hour or until pork is tender.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat in pot until hot. Serve with rigatoni pasta.

      
 Thread: Lean and Spicy Meatloaf
root
Senior Member

Posts: 330
Registered:
February 2004

Lean and Spicy Meatloaf Wed, 11 February 2004 22:45
Seasoning Mix:
1 tablespoon coarse sea salt
1 teaspoon ground cayenne pepper
1/2 tsp. cumin
1/2 tsp. white pepper
1 tsp. black pepper
1/2 tsp. freshly ground nutmeg
2 whole bay leaves

Meat Loaf:
Cooking spray
3/4 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon Worcestershire Sauce
2 teaspoons finely chopped garlic
1/2 cup robust red table wine
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
3 tablespoons tomato paste

Combine seasoning mix ingredients in a small bowl and set aside.

Fill the pan with olive oil over medium heat. Add onions, celery, bell peppers, garlic, Worcestershire Sauce and seasoning mix.

Saute until mixture starts sticking to the pan, about 6 minutes, stirring occasionally and scraping the pan bottom well.

Stir in the wine and allow to cook, stirring often, until the wine has evaporated and absolutely no liquid remains in the pan.

Remove from heat and allow mixture to cool to room temperature.

Place the beef and pork in a large mixing bowl. Add the eggs, the cooked vegetable mixture (removing the bay leaves), the tomato paste.

Mix by hand until thoroughly combined.

Place the mixture in an ungreased 8 x 4-inch loaf pan. Bake uncovered in a preheated 350 degrees F. oven for 30 minutes. Tip: If you dont evaporate ALL the wine, your meatloaf will turn out loose and soggy, since theres no filler to sop up the liquid.

To Freeze: Freeze in oven-ready / freezer safe container.

To Reheat: Heat oven to 400 degrees F. and continue cooking until done, about 35 minutes from defrosted. Triple time from frozen.

[Updated on: Sat, 28 February 2004 23:53]

      
 Thread: Pork Bifana with Chutney
root
Senior Member

Posts: 330
Registered:
February 2004

Pork Bifana with Chutney Sun, 13 June 2004 15:59
B>Chutney
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins

Roast
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish

To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.

Preheat oven to 400 degrees F (200 degrees C).

To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.

Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.

To Freeze: Freeze in freezer safe container, put chutney into a zip top baggie.

To Reheat: Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.

[Updated on: Sun, 13 June 2004 17:19]

      
 Thread: Ham and Cheese Chicken Roll
root
Senior Member

Posts: 330
Registered:
February 2004

Ham and Cheese Chicken Roll Sun, 31 October 2004 21:03

Click here to view the recipe.

Do not place reviews on this page. Follow the link for the recipe and reviews.

[Updated on: Sun, 31 October 2004 21:05]

      
 Thread: Sausage and Bean Casserole
root
Senior Member

Posts: 330
Registered:
February 2004

Sausage and Bean Casserole Sun, 04 December 2005 00:09
12 slices white sandwich bread
course salt and ground pepper
2 pkgs (1lb ea) smoked polish sausage, halved lengthwise, cut into 2.5" pieces
2 large onions chopped
8 garlic cloves, chopped
1/2 cup tomato paste
1 14.5oz can reduce-sodium chicken broth
1 cup dry red wine
1 tsp dried thyme
4 14.5oz cans Great Northern or cannellini beans, rinsed and drained

In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.

In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.

Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a biol. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 mins.

Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.

To Freeze: Freeze in freezer safe container.

To Reheat: From frozen, bake at 375, covered with foil for 1 hour. Remove foil and bake 15-20 mins until breadcrumbs are golden. From defrost, bake at 375 fir 30 mins until topping is golden.

      
 Thread: Barbecue Pork Roast
root
Senior Member

Posts: 330
Registered:
February 2004

Barbecue Pork Roast Wed, 22 August 2007 15:48
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).

To Freeze: Freeze in freezer safe bag.

To Reheat: Preheat oven to 325 degrees F. Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. Serve with BBQ sauce.

      


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