4 boneless pork chops, 1-inch thick
2 teaspoons curry powder
1/4 teaspoon seasoned salt
2 teaspoons vegetable oil
4 sliced green onions
1/4 cup raisins
1/3 cup chicken broth
1 teaspoon cornstarch
1 fresh mango, peeled, seeded and diced
2 tablespoons flaked coconut
1. Season chops with curry powder and seasoned salt.
2. Heat oil in large skillet over medium-high heat. Brown chops on both sides, turning once, for a total of 7-8 minutes.
3. Remove chops from pan, reserve.
4. In small bowl stir cornstarch well into chicken broth.
5. Add onions, raisins, and chicken broth mixture into skillet; cook and stir until slightly thickened.
6. Return chops to pan; heat through. Serve chops garnished with mango and coconut.
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To die for chuck roast
RECIPE CALLS FOR DRY MIXES-RANCH DRESSING, BROWN GRAVY, AND ITALIAN
1 beef roast (any kind)
1 envelope Hidden Valley Ranch salad dressing mix
1 envelope brown gravy mix
1 envelope Italian dressing mix
1/2 cup warm water
Directions
Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle Over roast. Pour water into the bottom of the crockpot. Cover and Cook on LOW for 6 to 7 hours.
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Cooked Virginia Ham
1 Virginia ham
4 liters Coca Cola
whole cloves
brown sugar
vinegar
Wash ham thoroughly; cover with cold water and soak for 24 hours. Remove and wash again. Place ham in boiler (lard tub, wash tub, or roaster).
Cover with Coca Cola. Bring to boil and simmer 15-20 minutes per pound. Remove and cool. Peel off skin. Carve off excess fat. Scour remaining fat with knife. Place ham in baking pan, fat side up. Place whole cloves about 2 inches apart across ham. Make paste of brown sugar and vinegar. Spread over ham. Bake for 20 minutes. Carve when cold.
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Sauerkraut Pork Roast
1 pork shoulder roast 4 to 6 pounds
2 - 15 ounce cans sauerkraut
2 onions, sliced
1 tablespoon ground cinnamon (yes tablespoon)
1 tablespoon caraway seed (optional)
1 cup brown sugar
1 cup apple juice (or 1/2-cup each water and applesauce)
You need a crock pot to prepare this recipe. I like to buy boneless rolled shoulder roasts for roasting. They cost under $1.99 per pound where I live, and are easier to serve than roasts with the bone in. Sometimes pork roasts with the bone in them go on sale for very little though, and when they do, I buy them for this recipe.
Place the pork roast into the crockpot. Add the sauerkraut on top, and then the onions. Sprinkle the cinnamon and caraway seed over top of the onions. Scatter the brown sugar over this, and then pour in the apple juice. Cover the crock pot and cook it on High for 4 hours, or on Low for 7 to 8 hours. Serve with yeast rolls, mashed potatoes and steamed carrots.
Delicious and perfect for Sunday Supper.
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Olive-Stuffed Pork Loin
Serves 4
Recipe By: Robin Miller
2 pounds pork loin
Salt and ground black pepper
1/2 cup pitted Greek olives (such as Kalamata)
3 tablespoons olive oil divided
2 tablespoons sherry vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoons dried thyme
Preheat oven to 400 degrees F. Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing
crosswise into 1-inch thick slices.
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Bang Bang Shrimp - Bonefish Grill
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
a few drops of Sriracha Hot Chili Sauce
1 pound of shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions
Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lighty brown.
Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions. Enjoy!!!!!
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Four Cheese Manicotti
1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg
Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.
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Impossible Buttermilk Pie
1 1/2 cups sugar
1/3 cup margarine or butter, melted
1 cup buttermilk
1 teaspoon vanilla
1/2 cup Bisquick
3 eggs
fruit for topping
Heat oven to 350 . Grease pie plate, 9x1 1/4 inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Served topped with mixed fruit (strawberries, pineapple, bananas, and grapes makes a good combination).
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Creamy Ranch Pork Chops
1 tbsp. vegetable oil
4 boneless pork chops , 3/4" thick
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (Regular,
98% Fat Free or 25% Less Sodium)
1/2 soup can milk
1 pkg. (1 oz.) ranch salad dressing mix
paprika
Ranch-Style Rice
HEAT oil in skillet. Add chops and cook until browned.
ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika.
SERVE with Ranch-Style Rice .
TIP: Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.
Serve with your favorite frozen vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
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Black-Eyed Peas and Sausage
1 lb white onions, chopped
1 bunch green onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 cups parsley, chopped
1 1/2 lbs salt pork, boiled once, cut into small pieces
1 1/2 lbs hot smoked sausage, cut into 1/2" pieces
1/2 lb dried blackeyed peas, boiled until half done
6 cup water
1 1/2 lb rice
Saute onions, pepper, garlic, and parsley in Dutch oven with 2 Tbsp olive oil. Add salt meat, sausage, black-eyed peas, and rice. Add water and bring to boil. Mix well, cover, and reduce heat to low. Cook 45 minutes. Remove cover 5-10 minutes before serving.
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Slow Cooker Eggplant Parmesan
2 eggplants, sliced into 1/2-inch rounds
1/2 cup seasoned dried bread crumbs
1/2 cup grated Parmesan cheese
1 24-ounce jar marinara sauce
12 ounces reduced-fat mozzarella cheese, thinly sliced
sliced fresh basil leaves
Coat slow cooker with nonstick cooking spray. Layer in 1/2 each of the eggplant slices, bread crumbs, Parmesan cheese, sauce and mozzarella. Repeat, making 2 layers total. Cover. Cook on low for 5 hours. Let sit 30 minutes. Serve sprinkled with basil.
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Slow Cooker Sausage and Pepper Pasta
Serves 10.
1 1/2 lb. Italian sausage (sweet, hot or both), cut into 1-inch pieces
2 red bell peppers, sliced
2 green bell peppers, sliced
2 large onions, sliced
1 28-ounce can roasted or regular diced tomatoes
1 6-ounce can tomato paste
1 tsp oregano
1 16-ounce package penne, cooked al dente
1/4 cup shredded Parmesan cheese
In large nonstick skillet over medium heat, cook sausage until brown, about 10 minutes. Remove from skillet and set aside. Place peppers and onions in skillet. Saute until onions are golden brown, about 10 minutes.
Add sausage, peppers and onions, tomatoes, tomato paste and oregano to slow cooker. Mix well. Cook on low for 6 to 8 hours. Add pasta and cheese. Stir to combine.
Karl
Karl & Bobbi
1997 Jayco 323 RKS
2003 F250 PS Diesel 7.3 K&N Air Filter
1 Wife, 2 Dogs ( Jessie & Zoey )
1 White Goose (The X-Man) 2 B 1 ASK 1
2008 Harley Sportster Custom (In Vivid Black Of Course!)
Omar Shrine Clown "We Clown for the Smile of a Child"
I make my roasts like this all the time. Very good!
Chuck Roast
RECIPE CALLS FOR DRY MIXES-RANCH DRESSING, BROWN GRAVY, AND ITALIAN
1 beef roast (any kind)
1 envelope Hidden Valley Ranch salad dressing mix
1 envelope brown gravy mix
1 envelope Italian dressing mix
1/2 cup warm water
Directions
Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle Over roast. Pour water into the bottom of the crockpot. Cover and Cook on LOW for 6 to 7 hours.
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