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Post by SAR01 on Oct 19, 2023 17:55:54 GMT -5
commandcooking.com/recipe/fall-stew?msg_id=qgucirsha4rbkt6fpc54n80my0n3gfvy&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=bonus_email&utm_medium=email&utm_campaign=HeroButtonIngredients 2 medium sweet potatoes, chopped 3 small parsnips or carrots, chopped 1 cup onion, chopped 1 pound pork shoulder, boneless and chopped 1 large Granny smith apple, chopped 1/4 cup flour 3/4 teaspoon salt 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 cup apple cider Keep scrolling for more content Directions Step 1 -Layer the sweet potatoes, the parsnips, the onion, the pork, and the apple in a 3 1/2-quart or larger slow cooker. Step 2 -Stir the flour, the salt, the sage, the thyme, and the pepper together in a small bowl. Step 3 -Add the cider to the flour mixture and stir until smooth. Step 4 -Pour the cider mixture over the meat and the vegetables in the slow cooker. Step 5 -Cover and cook until the pork and the sweet potatoes are fork tender, about 7-9 hours on low heat. Step 6 -Serve.
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Post by SAR01 on Oct 22, 2023 13:53:37 GMT -5
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Post by SAR01 on Nov 9, 2023 14:27:18 GMT -5
Ingredients 1/3 cup packed brown sugar 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 teaspoon cumin 2 teaspoons salt 1 teaspoon pepper 1/2 teaspoon cayenne pepper 3-4-pound pork shoulder, boneless 1/2 cup beef broth 1/3 cup apple cider vinegar 1 tablespoon Worcestershire sauce barbeque sauce, optional, to taste, homemade or store-bought, for serving buns, optional, to taste, for serving Directions Step 1 -In a medium bowl, whisk together the brown sugar, the garlic powder, the onion powder, the smoked paprika, the cumin, the salt, the pepper, and the cayenne. Step 2 -Evenly season the pork with the seasoning mixture, using your clean hands to massage the rub into all sides of the meat. Step 3 -Pour the broth, the apple cider vinegar, and the Worcestershire sauce into the bottom of a slow cooker and stir to combine. Step 4 -Place the pork in the slow cooker, cover with the lid, and cook on low until it is fork-tender and falling apart, about 10-12 hours. Step 5 -Transfer the pork to a large plate and tent it with foil. Step 6 -Allow the pork to sit for 10 minutes. Step 7 -Shred the pork with two forks. Step 8 -Serve, tossed in the barbeque sauce and on the buns. Ultimate Pulled Pork mamascooking.com/recipe/ultimate-pulled-pork?msg_id=fa85qlw109k8uu8g9lvvi2hutq04x0yb&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroTitle
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Post by SAR01 on Nov 11, 2023 16:09:17 GMT -5
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Post by SAR01 on Nov 11, 2023 16:22:17 GMT -5
Pink Lady Skillet commandcooking.com/recipe/pink-lady-skillet?msg_id=5xuhlh9mvmcweocupjg0mjyrna7jqg7c&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonIngredients 1 tablespoon olive oil 6 small sweet Italian sausage links, about 1 1/2-pounds total 2 Pink Lady apples, halved 1/2 red onion, sliced 1/2 head red cabbage, cut into 1/2-inch-thick slices kosher salt, to taste freshly ground black pepper, to taste 1 cup fresh apple cider 2 tablespoons fresh cider vinegar Directions Step 1 -Heat the oil in a large cast-iron skillet over medium-high heat. Add the sausage and cook, turning occasionally until golden brown, about 6-8 minutes. Transfer to a plate. Step 2 -Reduce the heat to medium and add in the apples, cut-side down. Step 3 -Scatter the onions and the cabbage around the apples. Season with the salt and the pepper. Step 4 -Cook, stirring the onions occasionally, until the apples are golden brown, about 3-4 minutes. Step 5 -Flip the apples. Return the sausage to the skillet, nestling among the onions and cabbage. Add the cider and the vinegar. Step 6 -Simmer, rotating and turning the sausages occasionally until the sausages are cooked through and tender, about 18-20 minutes. Step 7 -Serve.
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Post by SAR01 on Dec 4, 2023 21:24:05 GMT -5
mamascooking.com/recipe/easy-christmas-sheet-pan-supper?msg_id=m4jre22h5eclst3ur7cbgngtsy23dqxr&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Easy Christmas Sheet-Pan Supper Ingredients 1 (12-ounce) package precooked sausage, preferably chicken and apple sausage, cut into 1/2-inch rounds 2 medium red or yellow bell peppers, sliced 6 green onions, cut into 2-inch pieces 2 cups cherry tomatoes 2 cups sugar snap peas 3 tablespoons extra-virgin olive oil 2 teaspoons paprika 1 tablespoon dried onion flakes 1 tablespoon dried parsley 1 teaspoon coarse kosher salt 1/2 teaspoon black pepper, freshly grated bread, of your choice, to taste, toasted and warm, for serving parmesan cheese, optional, to taste, freshly grated, for garnish Directions Step 1 -Preheat the oven to 400 degrees F. Step 2 -On a shallow pan, add the sausage, the bell peppers, the green onions, the cherry tomatoes, and the sugar snap peas and toss lightly to mix. Step 3 -Drizzle the sausage mixture with the olive oil and toss to coat. Step 4 -Sprinkle the sausage mixture with the paprika, the onion flakes, the parsley, the kosher salt, and the black pepper and toss to coat. Step 5 -Arrange the sausage mixture in a single layer on the pan. Step 6 -Bake until the sausage reaches an internal temperature of 145 degrees F and the vegetables are roasted, about 30-35 minutes. Step 7 -Serve immediately with the toasted bread and sprinkle with the parmesan cheese.
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Post by SAR01 on Dec 10, 2023 14:09:10 GMT -5
Holiday Tenderloin recipesdirect.com/recipe/holiday-tenderloin?msg_id=k0kmlqk2b9mhoh0l10balc9qvtvsvk3t&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ingredients 1 1/2 cups fresh cranberries 2 green onions, minced 1 jalapeño pepper, seeded and minced 1/3 cup sugar 3 tablespoons fresh mint, minced 2 tablespoons lime juice 1 tablespoon orange juice 1/4 teaspoon ground ginger 2 (3/4-pound) pork tenderloins 1 tablespoon olive oil, plus more, to taste, for oiling the grill grates 1/2 teaspoon salt 1/2 teaspoon black pepper Directions Step 1 -In a food processor, add the cranberries and pulse until finely chopped. Step 2 -Add the green onions, the jalapeño pepper, the sugar, the mint, the lime juice, the orange juice, and the ground ginger to the chopped cranberry mixture and mix to combine. Step 3 -In a small bowl, reserve 1/2 cup of the relish mixture for . Step 4 -Cover the remaining relish and chill it in the refrigerator for at least 1-2 hours or until the pork is ready to serve. Step 5 -On a large platter, add the pork tenderloins. Step 6 -Using a pastry brush, evenly brush the tenderloins with 1 tablespoon of the olive oil, and sprinkle them with the salt and the black pepper. Step 7 -Preheat the grill to 400 degrees F and carefully use the extra olive oil to coat the grill grates. Step 8 -Add the seasoned pork tenderloins over the direct heat of the prepared grill and cover the grill. Step 9 -Cook the pork tenderloins, turning them occasionally and evenly spooning on the reserved 1/2 cup of the relish, until the pork reaches an internal temperature of 145 degrees F, about 12-15 minutes. Step 10 -On a clean large platter, transfer the grilled pork tenderloins from the grill to a wire rack and let them stand, about 10-15 minutes. Step 11 -On a cutting board with a sharp or electric knife, slice the grilled pork tenderloins. Step 12 -Serve the tenderloins with the chilled relish.
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Post by SAR01 on Dec 29, 2023 15:57:20 GMT -5
recipesaver.com/recipe/creamy-pork-chops?msg_id=4y230ehnr2gblhgemtwxxyxs74i6py9l&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=bonus_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ingredients 1 tablespoon canola oil 4 (1 inch thick and 6 ounce) pork loin chops, boneless 4 ounces cream cheese, cubed 1/4 cup parmesan cheese, grated 1/2 cup chicken broth 1/4 cup balsamic vinaigrette 1 tablespoon lemon juice fresh herbs, optional, to taste Directions Step 1 -In a large skillet on high heat on the stove-top, heat the oil. Step 2 -Once the oil begins to shimmer, add the pork chops and cook until a thermometer inserted into the thickest part of the chop reads 160 degrees F, about 8-10 minutes on each side. Step 3 -Remove the chops from the heat and keep warm. Step 4 -Add the cream cheese, parmesan cheese, broth, vinaigrette, and lemon juice to the skillet. Step 5 -Stir and cook until well blended, making sure to scrape up the brown bits at the bottom of the skillet. Step 6 -Return the pork chops to the pan and heat fully through. Step 7 -Sprinkle with your favorite herbs. Step 8 -Serve!
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Post by SAR01 on Jan 4, 2024 12:25:20 GMT -5
Dinner Cobbler (Ham dish)
Ingredients
1/4 cup butter 1/4 cup all-purpose flour, plus more for lightly flouring a worksurface 3 cups milk 1/2 teaspoon dried thyme 1 teaspoon chicken bouillon granules 2 cups ham, cooked and cubed 1 cup frozen sweet peas 1 cup onion, finely chopped 1 cup mushrooms, sliced 1 cup frozen crinkle-cut carrots 1 (14.1-ounce) package refrigerated pie crusts
Directions
Step 1 -Preheat the oven to 450 degrees F.
Step 2 -Lightly grease a 7x11-inch baking dish.
Step 3 -Melt the butter in a large saucepan over medium heat.
Step 4 -Gradually whisk the flour into the melted butter and cook while whisking until the raw flour smell dissipates, about 1 minute.
Step 5 -Add the milk, the thyme, and the chicken bouillon to the flour mixture while still whisking constantly.
Step 6 -Cook, stirring constantly, until thickened and bubbly, about 6-8 minutes.
Step 7 -Stir the ham, the peas, the onions, the mushrooms, and the carrots into the flour mixture and cook until heated through, about 4-5 minutes.
Step 8 -Pour the mixture into the prepared baking dish.
Step 9 -Unroll each of the pie crusts on a lightly floured surface.
Step 10 -Cut the piecrusts into 1 1/4-inch-wide strips.
Step 11 -Arrange the dough strips in a lattice pattern over the ham mixture.
Step 12 -Bake until the crust is browned, and the filling is bubbly, about 40 minutes.
Step 13 -Serve.
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Post by SAR01 on Jan 18, 2024 15:31:36 GMT -5
no mess bacon
Directions
Step 1 -Arrange the oven rack in the middle of the oven.
Step 2 -Preheat the oven to 400 degrees F.
Step 3 -Line a rimmed baking sheet with parchment paper or foil, allowing for overhang on all 4 sides.
Step 4 -Arrange the bacon on a baking sheet in a single layer with no overlap.
Step 5 -Bake the bacon until it is deep golden-brown and crispy, about 14-18 minutes depending on the thickness of the slices.
Step 6 -Transfer the bacon to a paper-towel-lined plate to drain.
Step 7 -Serve.
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Post by SAR01 on Jan 29, 2024 17:55:28 GMT -5
Creamy Pork Chops
Ingredients
1 tablespoon canola oil 4 (1 inch thick and 6 ounce) pork loin chops, boneless 4 ounces cream cheese, cubed 1/4 cup parmesan cheese, grated 1/2 cup chicken broth 1/4 cup balsamic vinaigrette 1 tablespoon lemon juice fresh herbs, optional, to taste
Directions
Step 1 -In a large skillet on high heat on the stove-top, heat the oil.
Step 2 -Once the oil begins to shimmer, add the pork chops and cook until a thermometer inserted into the thickest part of the chop reads 160 degrees F, about 8-10 minutes on each side.
Step 3 -Remove the chops from the heat and keep warm.
Step 4 -Add the cream cheese, parmesan cheese, broth, vinaigrette, and lemon juice to the skillet.
Step 5 -Stir and cook until well blended, making sure to scrape up the brown bits at the bottom of the skillet.
Step 6 -Return the pork chops to the pan and heat fully through.
Step 7 -Sprinkle with your favorite herbs.
Step 8 -Serve!
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Post by SAR01 on Jan 31, 2024 18:20:06 GMT -5
first place pork chops
Ingredients
4 pork chops, boneless or bone-in salt, to taste pepper, to taste 1 teaspoon garlic powder 2 tablespoons olive oil 1 tablespoon unsalted butter 6 cloves garlic, minced 1/4 cup honey 1/4 cup water or chicken broth 2 tablespoons rice wine vinegar
Directions
Step 1 -Turn the broiler setting on.
Step 2 -Season the pork chops with the salt, the pepper, and the garlic powder.
Step 3 -In a skillet over medium-high heat, heat the oil until it is hot.
Step 4 -Add the seasoned pork chops to the hot oil and sear them on both sides, until they are golden and reach an internal temperature of 145 degrees F, about 4-5 minutes per side.
Step 5 -Transfer the seared pork chops to a plate.
Step 6 -Reduce the stovetop temperature to medium.
Step 7 -Add the butter to the same skillet and melt, while stirring with a wooden spoon to loosen the browned bits from the bottom of the skillet.
Step 8 -Add the minced garlic cloves to the melted butter and sauté until fragrant, about 30 seconds.
Step 9 -Add the honey, the water, and the vinegar to the garlic-butter and increase the temperature to medium-high. Cook the sauce, stirring occasionally, until it reduces and thickens, about 3-4 minutes.
Step 10 -Add the cooked pork chops to the skillet and generously baste them with the sauce.
Step 11 -Transfer the skillet to the oven and broil the pork chops until their edges are slightly charred, about 1-2 minutes.
Step 12 -Serve.
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Post by SAR01 on Feb 5, 2024 12:55:50 GMT -5
Bar Stool Pork chops
Ingredients
6 pork chops, boneless and thinly cut salt, to taste pepper, to taste 1 teaspoon all-purpose seasoning blend 1 tablespoon olive oil 1 onion, sliced 2 cloves garlic, thinly sliced 2 tablespoons flour 1 (12-ounce) bottle lager beer 1/8 cup brown sugar 1/3 cup ketchup 2 teaspoons dried thyme 1 bay leaf
Directions
Step 1 -Season both sides of the pork chops with the salt, the pepper, and the all-purpose seasoning.
Step 2 -In a large skillet over medium-high heat, add the oil and heat until it is shimmering.
Step 3 -Add the seasoned pork chops to the hot oil and sear until they are browned, about 3 minutes. It is okay for them to not be cooked through.
Step 4 -Transfer the pork chops to a plate.
Step 5 -In the same skillet, add the onions and the garlic and sauté until the onions are softened and translucent.
Step 6 -Add the flour to the onion-garlic mixture and stir for 1 minute.
Step 7 -Stir the beer, the brown sugar, the ketchup, the thyme, and the bay leaf into the onion mixture.
Step 8 -Add the pork chops to the sauce and simmer, flipping once, until the meat reaches an internal temperature of 145 degrees F, about 10 minutes.
Step 9 -Serve the pork chops topped with the sauce.
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Post by SAR01 on Feb 12, 2024 17:34:43 GMT -5
Hands free ribs
Ingredients
For the rub: 1 tablespoon paprika 1 tablespoon brown sugar 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon lemon pepper 1/2 teaspoon salt For the ribs: 2 (3-4-pound) racks baby back ribs 1 onion, chopped 4 cloves garlic, sliced 1/2 cup water For the sauce: 1/4 cup ketchup 1/2 cup chili sauce 1/2 cup barbeque sauce, of your choice
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Post by SAR01 on Feb 27, 2024 21:08:47 GMT -5
Creamy Pork chops
Ingredients
1 tablespoon canola oil 4 (1 inch thick and 6 ounce) pork loin chops, boneless 4 ounces cream cheese, cubed 1/4 cup parmesan cheese, grated 1/2 cup chicken broth 1/4 cup balsamic vinaigrette 1 tablespoon lemon juice fresh herbs, optional, to taste
Directions
Step 1 -In a large skillet on high heat on the stove-top, heat the oil.
Step 2 -Once the oil begins to shimmer, add the pork chops and cook until a thermometer inserted into the thickest part of the chop reads 160 degrees F, about 8-10 minutes on each side.
Step 3 -Remove the chops from the heat and keep warm.
Step 4 -Add the cream cheese, parmesan cheese, broth, vinaigrette, and lemon juice to the skillet.
Step 5 -Stir and cook until well blended, making sure to scrape up the brown bits at the bottom of the skillet.
Step 6 -Return the pork chops to the pan and heat fully through.
Step 7 -Sprinkle with your favorite herbs.
Step 8 -Serve!
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